Believe it or not I came up with this recipe on the plane from Brussels to Chicago. It was partially inspired by a side dish of curried leeks I ate while in Luxembourg City. I was thinking about that dish on the plane ride home, and thinking how happy I was that spring was finally upon us. Leeks seemed to be a pretty popular meal item most places we went in Europe, which was fine by me since I love them so. You might think that after weeks of eating them I might be bored of them, but that wasn’t the case at all, in fact I only wanted more, and for whatever reason I kept thinking curry, coconut leek soup. This idea just wouldn’t leave my brain the entire plane ride home, and somewhere over the Atlantic I came up with the idea of adding fancy pink peppercorns and tarragon into the mix. Sounds crazy I know, but damn if it wasn’t delicious! This made a nice sized pot of soup, but my husband devoured most of it in one sitting. I wouldn’t be surprised if you did as well.
Cream of Leek Soup with Pink Peppercorns
3 Medium-Large sized Leeks
6 Cloves Garlic Minced
1 Tbsp Coconut Oil
1 tsp Curry Powder
1 tsp Tarragon
1 15oz Can Coconut Milk
2 C Vegan Chicken Broth
½-1 tsp Pink Peppercorns crushed
Green Onions or Chives to Garnish
Sea Salt to taste
- Thoroughly wash the leeks and slice thinly.
- Melt the coconut oil in a pot over medium heat. Add sliced leeks, garlic, and curry powder and saute for 6-10 minutes until leeks are bright green, soft and fragrant.
- Add the Vegan Chicken broth and simmer for about 10 minutes.
- Carefully remove leek and broth mixture form the pot, place in a high-speed blender and blend on high until completely smooth.
- Return the soup to the pot, and add in the coconut milk, tarragon and ½-1 tsp of Sea Salt - or to taste. Stir until the coconut milk is completely blended into the soup, then let simmer for about 5 minutes.
- Turn off the heat and stir in the pink pepper corns and green onions or chives. Saving a little of each to garnish each bowl. Serve and enjoy.