Summery leek soup in the EcoStoof®

Ingredients for 4 people

100 grams butter

1 teaspoon curry powder

1 teaspoon cumin in seed or ground form

2 leeks, cut into rings

200 ml coconut milk

1 sweet potato, cut in 2 cm cubes

600 ml stock

Salt and freshly-ground pepper to taste

Method

1. Melt the butter, add the spices and fry briefly until they release their aroma.
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 pot.
4. Heat through for a few minutes and put the pot with its lid on in the EcoStoof®.
5. After 20 minutes, take the pot out of the EcoStoof® and blend the soup.
6. Serve in pre-warmed bowls or soup plates and enjoy!

Tip:  Reserve a few bits of leeks at the preparation stage to garnish your soup later. 

Adapted from a recipe by Sharon de Miranda, head chef at BinnensteBuiten