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Leek soup with corn
 
 
4 ServingsPTM30 min

Leek soup with corn


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Directions

  1. Cut 1/2 leek into very thin rings and keep separate. Divide the rest of the leeks into pieces.
  2. Heat the oil in a soup pan and fry the onion and curry powder.
  3. Add the potatoes, pieces of leek and stock and cook in the pan for 15-20 minutes with the lid.
  4. Puree the soup and mix in coconut milk and corn. Heat for a moment without cooking.
  5. Garnish the soup with the leek rings.

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Nutrition

265Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs7% DV21g
Fiber0% DV0g

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