Fish Free Coconut Cream Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
4.8(20)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 4 large leeks (white and light-green parts only), halved lengthwise, sliced into half-moons, and rinsed well
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 1 lb (about 2 medium) parsnips, peeled and cut into 1-inch pieces
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp coconut cream, for serving (optional)
- 2 tbsp fresh chives, thinly sliced, for serving (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
- 2
Add the garlic, ginger, and turmeric, and cook, stirring constantly, until fragrant, about 1 minute.
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