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Leek and Coriander Soup
Difficulty Level: Easy
Ever since I got back from my trip to Kenya and then quickly had a tooth removed, cooking and thinking about cooking has been a bit of a struggle. I read recipes, but things don't appeal to me, or I finally get around to cooking dinner and then I don't feel like eating it. It's getting better, now that the gaping hole in my mouth has healed, but I'm still feeling a certain ennui in the kitchen.
That being the case, I've been drawn to some of the less structured recipes I've been reading on the internet, like the barley dish I made yesterday. Today, I made a soup that had pretty much the same kind of loose direction. I've put it into the form of a recipe, but in the spirit of the original, feel free to make additions.
INGREDIENTS
| 1 tbsp | butter |
| 1 tbsp | olive oil |
| 1 | leek, washed carefully, chopped |
| 1 small | onion, diced |
| 1 | celery stock, sliced |
| 2 tsp | ground coriander |
| 1 | potato, peeled and diced |
| 4 cups | vegetable or chicken stock |
| ½ cup | light coconut milk |
| salt and pepper to taste | |
| For garnish: | |
| 1 small | tomato |
| a splash of lime juice | |
| chopped cilantro | |
PREPARATION:
- Melt butter and olive oil in a large pot. Add leek, onion and cook until soft.
- Add in two teaspoons of ground coriander seeds, and the potato. Stir and cook for a further couple of minutes.
- Add stock turn the heat up until it comes to a gentle boil and simmer until the potato is soft, about fifteen minutes or so.
- Blend it all smooth using an immersion blender or in a blender. Add coconut milk. Add salt and pepper to taste.
- Ladle into bowls and add garnish, if using.
From the website When I'm Bored I Make Soup
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