Serves 3
Ingredients:
1 tsp coconut oil
300g leeks, ends removed, sliced and rinsed well under running cold water
2 garlic cloves, finely chopped
2 tsps fresh ginger, grated
1⁄2-1 small red or green chilli, finely sliced (optional)
1 tbsp grated fresh lemongrass (or use lemongrass paste)
650ml vegetable stock (made with one organic stock cube)
450g white potatoes, peeled and diced
a pinch of sea salt and ground black pepper
for the topping:
a small handful of fresh coriander, finely chopped
15g pistachios, chopped
Method:
Heat the oil in a large saucepan over a medium/low heat. Add the leeks and fry gently, stirring frequently for around 6 minutes, or until soft.
Stir in the garlic, ginger, lemongrass, and chilli. Fry for 1 minute, stirring continuously.
Add the potato and stock and stir. Increase heat and bring to a boil. Reduce heat to simmer gently. Cook for 10 minutes, partially covered.
When the potatoes are cooked, add the salt and pepper. Stir well.
Remove pan from heat and leave to stand uncovered, for 10 minutes. Taste and add more seasoning if required.
Using an immersion blender, high speed blender or food processor, blend the soup until smooth. Add cold water if the soup is too thick and blend again.
Serve topped with coriander and pistachios.
Store any leftover soup in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving: 262 calories 6g fat
46g carbs 6g protein