Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, leek and coriander soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
I was worried with all the leek and onion that it would be too strong but surprisingly it wasn't. My husband said the coriander was strong and I thought the sake was strong. Leek and coriander roots soup served garnished with red capsicum and alfa alfa.
Leek and Coriander soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Leek and Coriander soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook leek and coriander soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Leek and Coriander soup:
- Prepare 1 small piece of Leek
- Get 1 bunch Stems of coriander
- Make ready 1 tbsp Extra virgin olive oil
- Take 1 Tbsp butter
- Take 1/2 red bell pepper
- Take to taste Salt
- Take to taste Black pepper
- Get 1 tbs Maida
- Make ready 1/2 cup milk
- Make ready Alfa Alfa sprouts(I used moong sprouts)
An easy, good-for-you soup that will warm you up on a cold day. Serve with freshly baked bread for a filling supper or lunch. There is no need to be so specific about the vegetables you add to the You can combine them with whatever is easily available like garlic, mushrooms, bell peppers or fresh herbs like parsley, thyme, rosemary and leek. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones.
Steps to make Leek and Coriander soup:
- TAke olive oil and butter in a pan. - Put Chopped leek and coriander stems and saute.
- Add maida to the pan and saute for a minute. - Add little water and cook, keep stirring.
- Add salt and black pepper powder and cook for 2 minutes more.. - Wait till it cools and then transfer it to a mixer
- Add milk and grind till you get a smooth texture.
- Take finely chopped red capsicum in a microwave safe bowl. - Add salt and little olive oil and mix and cook in the microwave on HIGH for just two minutes.
- This soup is served in a stem glass with a small coffee spoon to eat sprouts.
- Place some red capsicum mixture in a stem glass And some sprouts and pour the soup over it. - Serve hot.
If you can't find celery root, add an extra potato and a couple of stalks of celery as a substitute. The entire celery plant is gently anti-inflammatory, anti-arthritic, and healing for the liver. This simple soup can easily be made vegan with vegetable stock. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup.
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