Gourmet Leek and Vegetable Chowder

Units:
Servings: Prep Time: 15 Cook Time: 15

Ingredients

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and garlic, sauté for 3-4 minutes until softened.
  3. Stir in diced carrots and potatoes; cook for another 2 minutes.
  4. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes or until vegetables are tender.
  5. Add the coconut milk and fresh thyme, then season with salt and black pepper.
  6. Cook for an additional 2 minutes, then remove from heat.
  7. Using an immersion blender, puree the soup until smooth, or leave slightly chunky if preferred.
  8. Garnish with fresh parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Gourmet Leek and Vegetable Chowder

Ingredients

  • 2 medium leeks, white and light green parts only, thinly sliced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Directions

  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and garlic, sauté for 3-4 minutes until softened.
  3. Stir in diced carrots and potatoes; cook for another 2 minutes.
  4. Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes or until vegetables are tender.
  5. Add the coconut milk and fresh thyme, then season with salt and black pepper.
  6. Cook for an additional 2 minutes, then remove from heat.
  7. Using an immersion blender, puree the soup until smooth, or leave slightly chunky if preferred.
  8. Garnish with fresh parsley before serving.