Creamy Leek and Potato Soup - Dairy Free

Allergy Information: Vegetarian, Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 brown onion, diced
• 2 leeks, diced
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• 3 potatoes, peeled and diced
• ¼ head cauliflower*, chopped into florets
• 1.3 litre hot vegetable stock
• 3 tbsp. Creamed Coconut+ extra for optional drizzle
• A pinch of chilli flakes, optional to taste

Method

1. In a pan, melt Lucy Bee Coconut Oil on a medium-high heat, then add the onions and cook until softened.
2. Add the leeks and seasoning and cook on a medium heat to wilt the leeks, which takes around 5 minutes.
3. Stir the potato and cauliflower into the mixture and cook for 1 minute before adding 1 litre of the stock (keeping the remainder for later). Bring to a boil, then reduce the heat to low and simmer until the potato and cauliflower are cooked (around 15- 20 minutes).
4. Pour into a high-speed blender, along with the remaining vegetable stock, Creamed Coconut and blend until smooth.
5. Serve in bowls with some melted Creamed Coconut and chilli flakes, if using.