Leek & Kumara Soup

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Wick Nixon

Recipe type: Soup, Lunch, Dinner

Serves: Serves 4-5

Ingredients

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

Instructions

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.
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.
Just before serving, add the coconut cream and season with salt and pepper. If it's too thick, add some more chicken stock.
Serve immediately with homemade bread and fresh coriander on the top.
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!