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
-
25 minAppetizersmoked salmon, lemon juice, spring / forest onion, ketjapmarinademanis, Japanese soy sauce, lemon juice, Thai fish sauce, White wine vinegar, Sesame seed, sesame oil,Salmon Carpaccio With Oriental Dressing -
10 minAppetizerswede, shallot, olive oil, powdered sugar,roasted swede with scallions from the oven -
20 minLunchwinter carrot, lemon, sunflower oil, white hazelnuts, mixed salad, celery, fresh chives, fresh parsley, yogonaise, herbal broth, Tabasco,carrot-celery salad -
20 minAppetizereggplant, navels orange, cumin seed, Red onion, coriander, flat leaf parsley, fresh mint, olive oil, honey, peanut oil, hazelnut,salad of orange and eggplant
Nutrition
265Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs7% DV21g
Fiber0% DV0g
Loved it