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Leek & Kumara Soup

Leek & Kumara Soup

Leek & Kumara Soup
Prep time
Cook time
Total time
Recipe type: Soup, Lunch, Dinner
Serves: Serves 4-5
  • 1 T coconut oil (I use Tanna Farms)
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 leek, finely chopped
  • 2 t cumin powder
  • 3 medium kumara, peeled and cut into small chunks
  • 1 large carrot, peeled and cut into small chunks
  • 2 ½ c chicken stock
  • 1 c coconut cream
  • ½ t salt
  • a good grinding of black pepper
  • fresh coriander to serve
  1. Melt the coconut oil in a large pot over a medium heat. Add the onion, garlic and leek. Cook for 4-5 minutes until soft. Add the cumin powder and stir to combine.
  2. Add the kumara, carrot and chicken stock, cover and bring to the boil. Turn down to a simmer and cook for 20-25 minutes until the kumara is tender. Blend with a stick blender until smooth.
  3. Just before serving, add the coconut cream and season with salt and pepper. If it's too thick, add some more chicken stock.
  4. Serve immediately with homemade bread and fresh coriander on the top.
  5. Suitable to freeze.
Note: I highly recommend using Tanna Farms coconut oil for this recipe. To check out their products and to access a 20% discount, head to www.tannafarms.com.vu (it's not hyper linked) and use the code 'wickedoil' on checkout. Enjoy!

About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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