Creamy Spinach and Leek Soup

Preparation time 10 minutes 

Cooking time 20 minutes 

Serves 3 to 4 people

Ingredients 

• Spinach chopped  and cleaned 1 bunch 

• Leek Stalk thinly sliced and cleaned 1 

• Garlic roughly chopped 1 clove 

• Basil 5 to 6 leaves 

• Coconut milk ½ cup 

• Chicken stock/Vegetable (unsalted) stock 1 quart 

• Olive oil 1 tbsp

• Salt and Pepper to taste 

Method 

1. In a cooking pot or dutch oven over medium heat, sauté the sliced leeks and garlic with a pinch of salt, for about 5 to 7 minutes until it starts to caramelize and turn golden brown on the sides

2. Add the spinach and basil leaves with a third of the stock

3. Cook for another 5 to 7 minutes until the spinach leaves have wilted

4. In a blender, puree the leek mixture until smooth. Pour the smooth puree back into the pot and add the coconut milk and remaining stock

5. Over medium heat, bring it to a boil and let it simmer for another two minutes. Adjust seasoning with salt and pepper

6. Pour into soup bowls and garnish with a boiled egg

Enjoy!!