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