Summer Leek Soup from the EcoStoof

Ingredients for 4 people

100 grams of butter

1 teaspoon curry powder

1 teaspoon cumin seeds or powder

2 leeks, cut into rings

200 ml coconut milk

1 sweet potato, cut into 2 cm cubes

600 ml stock

Freshly ground pepper and salt to taste

Preparation

1. Melt the butter, add the spices and fry briefly until the aroma is released.
2. Add the leek and fry for a few minutes.
3. Add the stock, sweet potato and coconut milk and bring to a boil with the lid on the pan.
4. Boil thoroughly for a few minutes and place the lidded pan in the EcoStoof.
5. After 20 minutes, remove the pan from the EcoStoof and purée the soup.
6. Serve in warmed bowls or soup plates and enjoy!

Tip: Garnish the soup with pieces of leek that you set aside while cutting.

Recipe based on Sharon de Miranda, chef at Binnenste Buiten