1 leek – white part only into thirds
20gms olive oil
1 lemongrass stalk – 6cm piece halved
Corn kernels from 2 corn cobs
1 carrot – roughly chopped
750gms vegetable stock (use water & 1tbsp vegetable stock concentrate)
100gms coconut milk
Coriander leaves for garnish
Place leek & lemongrass in bowl and chop 7 seconds on speed 7.
Add oil & sauté 3 minutes at 100°C on speed 1.
Add carrot ,corn and vegetable stock. Cook 20 minutes at 100°C on speed 1.
Blend for 1 minute on speed 9.
Add coconut milk and cook 1 minute at 90°C on speed 2.
Garnish with coriander leaves.
Note: for a completely smooth soup pour through a sieve.
Recipe contributed by Kate Helder
Original recipe taken from The Golden Door Health Retreat