Potato, leek and coconut soup (dairy-free)
vegeTARAian — Sharing vegetarian experiences. Something for everyone!
vegeTARAian — Sharing vegetarian experiences. Something for everyone!
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Ingredients

  • 1 reviews Potato, leek and coconut soup Print A healthy dairy-free soup in the Cuisine Companion with just 7 ingredients Author: Tara Mathews Ingredients 1 leek 1 clove garlic 40g dairy-free butter 1 Tbs olive oil 500g potatoes 750ml vegetable stock 250ml coconut cream Salt and pepper Instructions Roughly chop the white part of the leek and peel the garlic. Place the ultrablade knife into the bowl and add the leek and garlic. Mix at speed 12 for 5 seconds Scrape down the sides of the bowl with the spatula. Add the dairy-free butter and oil and launch the P1 slow cook program at 130°C for 5 minutes Scrape down the sides of the bowl with the spatula. Wash the potatoes and cut (skin on) into 2cm cubes. Add the potatoes to the bowl with the stock and launch the P2 soup program at 100°C for 50 minutes At the end of the program add the coconut ream, salt and pepper and mix on speed 10 for 20 seconds Serve with grilled cheese on toast. Notes Recipe adapted from the Cuisine Companion cook book 3.2.2925

Instructions

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