This yummy soup will warm your cockles on a chilly Sunday. If you have delicate palates to feed, you can reduce the lemongrass and use plain oil.
Prep Time:40 minutes
Ingredients:
1 small onion
2 garlic cloves
1 stalk lemongrass
200g green leeks
600g fully ripened tomatoes
3 tbsp extra virgin olive oil
350 ml vegetable stock
½ tsp ginger powder
½ tsp lemon pepper seasoning
1 tsp chilli oil
1 tsp sea salt
150 ml coconut milk
Freshly ground sea salt and white pepper
Instructions:
1. Peel and finely chop the onions and garlic. Squash the lemongrass on a chopping board and chop finely.
2. Wash the leek, cut in half lengthwise and then chop into fine strips. Wash the tomatoes, remove the stem ends and chop into three cm dice.
3. Sweat the garlic, onions and lemongrass in the hot olive oil until transparent. Add the diced tomatoes, vegetable stock, ginger, lemon pepper, chilli oil and sea salt and simmer at low temperature for 20 minutes. Puree the soup in the food processor and pass through a sieve.
4. Add the coconut milk and the leek and lightly cook for another five minutes. Add sea salt and pepper to taste.
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