By Elisa Booker
November 10, 2018
Easy, tasty and filling soup - perfect for warming your cockles on a cold winter's day!
1Heat the oil, butter and a pinch of salt over medium heat. Add the leeks & onion, sauté until softened, about 10 minutes.
2Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.
3Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer, cover, and cook for about 15-20 minutes, or until the potatoes are fork tender.
4Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
5Using an immersion blender, blend until smooth and creamy.
Adapted from veganhuggs.com recipe