leek, oat & coconut soup

This is one of my absolute favourite winter soups, its just so nourishing, creamy and delicious. I adapted the recipe from a macrobiotic one and it just ticks all the boxes for me on flavour and nutrition.
I served it last night to my guests at the launch of my Gourmet Vegan Supper Club and everyone thought it was delicious and much more interesting than leek and potato soup!

In Scotland, a soup thickened with oatmeal is called a ‘brose’. Oats can lower cholesterol due to the high amounts of soluble fibre and are easy to digest. Books have been written on the benefits of coconut but 3 key benefits are in lowering inflammation, boosting your immune system and boosting metabolism. Leeks and garlic fight infection and combined with ginger make this an inflammation busting super soup!  The addition of coconut and lime gives this soup an exotic twist and it tastes absolutely delicious! Give it a go and impress your family and friends!

​                         Ingredients

• 3 or 4 leeks, finely sliced
• 2 cloves of garlic, finely chopped
• 1 tablespoon root ginger, finely chopped
• 1 or 2 tablespoons coconut oil or rapeseed oil
• 1 x 400 ml can of coconut milk
• Juice of 1 lime
• 3 tablespoons pinhead oatmeal
• 750ml  vegetable  stock
• Freshly chopped coriander
• Sea salt to season

Method

1. Heat the oil in a large pot with a pinch of sea salt, add the leeks and sauté for 5 minutes until softened over a medium heat.
2. Add the garlic and ginger and saute for another few minutes.
3. Add the coconut milk, stock and oatmeal, bring to the boil then cover, lower the heat and simmer for around 30 minutes.
4. Add juice of a lime, sea salt and black pepper to taste.
5. Add more stock if the soup is too thick.
6. Serve sprinkled with chopped coriander.

                      ...........your health in your hands.........