Coconut Yam And Leek Soup Food

COCONUT, YAM, AND LEEK SOUP

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
• Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
• Ladle soup into serving bowls and garnish with fresh spinach.

SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 200°C (400°F/gas mark 6).
• Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20-30 minutes, until tender. Set aside.
• Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
• Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
• To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

POTATO YAM AND LEEK SOUP

Steps:

• Add the butter and leeks to a medium sized pot, pre-heated on medium heat. Sweat (sauté without browning) the leeks for a few minutes, stirring occasionally.
• Add the garlic, oregano salt, pepper and coriander to the pot and sauté for another 2 minutes.
• Now add the yams, potatoes and vegetable broth or water. Bring to a boil and then reduce heat to medium low. Simmer until the yams and potatoes are cooked and soft then remove the pot from the heat and let it cool for 5 minutes.
• Add to a blender or food processor and puree until smooth. Alternatively you can use an immersion blender.
• Return the soup to a pot and re-heat if serving immediately, or transfer to storage containers and refrigerate or freeze.

THAI SWEET POTATO AND LEEK SOUP

Steps:

• Put chopped onion into a pot and stir until soft.
• Add the chopped red chili (with or without seed).
• Add 2 chopped leeks.
• Add chopped garlic.
• Fill with vegetable stock.
• Bring to the boil.
• Add the chopped sweet potatoes.
• Salt/pepper to taste.
• Simmer for 20 minutes.
• Take off the heat.
• Add coconut cream or milk.
• Blend until smooth.
• Enjoy with chunky fresh bread.

SPICED SWEET POTATO AND COCONUT SOUP (VEGAN + GF)

Steps:

• Heat the oil in a large saucepan before adding the roughly chopped onion and carrot. You don't need to spend too much time chopping the veg as you're going to blend the soup at the end. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes.
• Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Stir well and cook for 2 minutes.
• Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Stir well and cook for 2 minutes, before adding the coconut milk.
• Once the coconut milk starts to simmer, add the veg stock and stir to combine everything. Reduce the heat, cover with a lid, and simmer for 15 minutes or until the sweet potato cubes have softened.
• If including fresh coriander, stir in most of this towards the end of the cooking time, saving some to serve.
• Once the sweet potato cubes are soft, turn off the heat and blitz thoroughly using a hand blender. Adjust the seasoning to taste and serve with fresh coriander and a squeeze of lime juice.

COCONUT YAM CURRY SOUP

Steps:

• Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
• Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
• Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
• Garnish with cilantro and serve with naan bread or Rycrisp.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

POTATO, YAM AND LEEK SOUP

Steps:

• Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt.
• Add the rosemary, thyme, and chili, stir for about 30 seconds.
• Add the vegetable broth and water.
• Add the potatoes, yam, and bay leaves.
• Bring to a boil and reduce to simmer, for 30 minutes.
• When the potatoes and yam are fully cooked, take out the bay leaves.
• Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor.
• To serve, season with lemon juice and freshly ground black pepper.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.

COCONUT, YAM, AND LEEK SOUP

Steps:

• Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
• Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
• Ladle soup into serving bowls and garnish with fresh spinach.