Leek, coconut and cardamon soup

This soup has a lovely fragrance from the cardamon coming through the silky creamy texture.

Leek, Coconut and Cardamon Soup

  • 500g / 1 lb leeks washed and roughly chopped
  • 700g / 1 1/2 lb sweet potato, peeled and roughly chopped
  • 2 large or 3 smaller cardamon pods, crushed and seeds removed (if you want a stronger cardamon taste crush the seeds before putting them in soup)
  • 1 tin 400 ml of coconut milk
  • 500 ml / 1 pint of chicken or vegetable stock, more if needed.
  • 1 tablespoon fresh chopped chives – optional
  • Salt to taste

Put all of the above in a pan cook until the vegetables are tender liquidize and adjust the thickness with more stock to your preferred consistency.

Garnished with fresh chopped chives to carry on with the onion family theme of the leeks.

Leek, coconut and cardamon soup
 
Ingredients
  • 500g / 1 lb leeks washed and roughly chopped
  • 700g / 1½ lb sweet potato, peeled and roughly chopped
  • 2 large or 3 smaller cardamon pods, crushed and seeds removed (if you want a stronger cardamon taste crush the seeds before putting them in soup)
  • 1 tin 400 ml of coconut milk
  • 500 ml / 1 pint of chicken or vegetable stock, more if needed.
  • For seasoning
  • Salt to taste
Instructions
  1. Put all of the above in a pan cook until the vegetables are tender liquidize and adjust the thickness with more stock to your preferred consistency.
  2. I garnished the soup with chopped chives to carry on with the onion family theme of the leeks.