Kelly Rossiter
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Ever since I got back from my trip to Kenya and then quickly had a tooth removed, cooking and thinking about cooking has been a bit of a struggle. I read recipes, but things don't appeal to me, or I finally get around to cooking dinner and then I don't feel like eating it. It's getting better, now that the gaping hole in my mouth has healed, but I'm still feeling a certain ennui in the kitchen.
That being the case, I've been drawn to some of the less structured recipes I've been reading on the internet, like the barley dish I made yesterday. Today, I made a soup that had pretty much the same kind of loose direction. I've put it into the form of a recipe, but in the spirit of the original, feel free to make additions.
Leek and Coriander Soup
1 tbsp butter
1 tbsp olive oil
1 leek, washed carefully, chopped
1 small onion, diced
1 celery stock, sliced
2 tsp ground coriander
1 potato, peeled and diced
4 cups vegetable or chicken stock
½ cup light coconut milk
salt and pepper to taste
For garnish:
1 small tomato (used canned if you don't have fresh)
a splash of lime juice
chopped cilantro
- Melt butter and olive oil in a large pot. Add leek, onion and cook until soft.
- Add in two teaspoons of ground coriander seeds, and the potato. Stir and cook for a further couple of minutes.
- Add stock turn the heat up until it comes to a gentle boil and simmer until the potato is soft, about fifteen minutes or so.
- Blend it all smooth using an immersion blender or in a blender. Add coconut milk. Add salt and pepper to taste.
- Ladle into bowls and add garnish, if using.
From the website When I'm Bored I Make Soup
Difficulty Level: Easy
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