Coconut Vichysoisse
A lovely creamy soup made with coconut milk
Ingredients:
- 1 tablespoon butter (or vegan alternative)
- 1 tablespoon corn or sunflower oil
- 1 onion, finely sliced
- 3 leeks, white only, sliced
- 2 large potatoes, sliced
- 250ml chicken or vegetable stock, plus extra (see directions)
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- Pinch of Superior Sea Salt
Directions:
- Melt the butter and oil in a saucepan, add the onion and leeks and sauté gently until softened but not at all coloured.
- Add the potatoes, stock and salt and simmer until the potatoes are soft, about 20 minutes. Transfer to a blender and puree until smooth.
- Add the coconut milk and enough extra stock to produce a thick, creamy consistency.
- Reheat if necessary, then serve hot or warm with a trail of cream on top and your choice of other toppings such as snipped chives or toasted fresh coconut.