When the weather turns cold and the first signs of the flu appear, hot soup may be just what your body needs to restore energy. This flu-proof version combines the mild flavor of leeks with the creaminess of potatoes and coconut milk, creating a rich, flavorful broth.
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In addition to being easy to prepare, this soup is rich in nutrients that help strengthen the body. Leeks have an anti-inflammatory effect, potatoes provide energy, and coconut milk makes the recipe more nutritious and delicious. An ideal dish for cold nights, for those who are recovering or simply want comfort in the form of food.
Check step by step:
ingredients
- 4 medium potatoes
- 1 bunch of leeks
- 2 bottles of coconut milk
- oil
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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.
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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.
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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.
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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation
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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.
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Naturally, the first attempts are not perfect. Cooking is a learning process
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How to prepare
- In a frying pan, sauté the chopped shallots in olive oil (or any other fat of your choice).
- When it wilts a little, add water, salt and any spices you want. Add peeled and chopped potatoes.
- When the potatoes are tender, remove them from the pan and place them in the blender.
- Add the coconut milk and about two tablespoons of cooking broth. Beat until you get a homogeneous cream.
- Serve while still hot.
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