2-3 leeks
1 big onion
2-3 garlic cloves
1 l organic coconut milk unsweetened
1/2 - 1 can (400g) organic coconut cream
2-3 tbls olive oil
1-2 tbls Dutch mustard
±3 tbls Rapunzel organic vegetable bouillon
pinch of smoked paprika powder
salt + pepper
Chop onions and leek roughly. Wash the leeks. Add olive oil in big pot, add onion and garlic and fry until tender and soft. Add leek and simmer for a few minutes. Add coconut milk, coconut cream, Dutch mustard, vegetable bouillon and a pinch of salt, pepper and smoked paprika powder. Cook slowly for another 5-10 minutes. Use a hand blender to puree.
Serve with some bread and cheese. Enjoy!
Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
