Filter
Reset
Sort ByRelevance
Valerie Taylor
Leek soup with corn
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut 1/2 leek into very thin rings and keep separate. Divide the rest of the leeks into pieces.
-
Heat the oil in a soup pan and fry the onion and curry powder.
-
Add the potatoes, pieces of leek and stock and cook in the pan for 15-20 minutes with the lid.
-
Puree the soup and mix in coconut milk and corn. Heat for a moment without cooking.
-
Garnish the soup with the leek rings.
Blogs that might be interesting
-
15 minAppetizerstewed pears, traditional olive oil, breakfast bacon, ginger syrup, balsamic vinegar, arugula, lamb's lettuce, soft goat cheese,lukewarm salad of stew pears -
15 minLunchtomato, Red pepper, Red onion, garlic, olive oil, vegetable stock, cayenne pepper, cream, arugula,roasted bell pepper tomato soup -
15 minAppetizerunsalted butter, sliced leek, sifted tomatoes in a pack, fish stock of tablet, Tabasco, smoked salmon fillet,tomato leek soup -
35 minAppetizeryellow bell pepper, buttered puff pastry, butter, sugar, fresh thyme leaves, white,tarte tatin with yellow pepper
Nutrition
265Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs7% DV21g
Fiber0% DV0g
Loved it