Ingredients
-
600 g of Leekwhite part
-
1 Sweet potato
-
250 g of Coconut milk
-
2 tbsp. of Coconut oil
-
to taste Salt
-
1 Pimento
Directions
A classic French Vichyssoise soup uses only two ingredients: leeks and potatoes. It’s amazing – so soft, fresh, and sweetish. You can find the recipe here.
But today I present you one more variant of Vichyssoise with sweet potato and coconut milk. It has a beautiful pastel yellow color and some Oriental notes. I can’t even choose which one I like better – the classic or this one. They’re both incredible! I’m loving the sweet potato one at the moment though 😉
It’s super delicious and healthy!
And easy as a piece of cake!
Today's visits: 1.
Steps
|
1
Done
|
Slice the leeks into rings. In a pot, heat some coconut oil, add the leeks and salt. Cook for about 1 min on medium heat, stirring. Cover, reduce to low and cook for about 15 min until soft, stirring occasionally. |
|
2
Done
|
Peel and dice the sweet potato. Add to the leeks, and cook together for 2 min. |
|
3
Done
|
Cover the veggies with water. Add the pimento and salt again. Increase the heat and bring to a boil. Reduce to simmer, cover and cook until the sweet potato is soft for about 15 min. |
|
4
Done
|
Remove from heat. Remove the pimento and let cool down for a bit. Then puree everything in a blender. |
|
5
Done
|
Return to pot. Add the coconut milk and stir Add water and season with salt to taste. |
|
6
Done
|
Bring to a boil. Remove from heat. |
