Summery Leek Soup from the EcoStoof®

Ingredients for 4 people

100 g butter

1 tsp curry powder

1 tsp cumin seeds or powder

1 leek, cut into rings

200ml coconut milk

1 sweet potato, cut into 2cm cubes

600ml broth

To taste: freshly ground pepper and salt

Preparation

1. Melt the butter, add the herbs and fry until the aromas are released.
2. Add the leek and fry for a few minutes.
3. Add the broth, sweet potato and coconut milk and bring everything to a boil in a covered pot.
4. Cook everything thoroughly for a few minutes and place the pot with the lid in the EcoStoof®.
5. After 20 minutes, remove the pot from the EcoStoof® and purée the soup.
6. Serve in preheated bowls or soup plates and enjoy!

Tip: Garnish the soup with some leek rings that you set aside when cutting.  

The recipe is inspired by Sharon de Marina, Chef at BinnensteBuiten