Leek, Lime And Coconut Soup

Leek, Lime And Coconut Soup Is Both Delicious And Healthy

Mmm…leek, lime and coconut soup is just so lovely! The Thai flavors of lime and coconut totally transform this classic leek and potato soup. You will notice that the soup is made with sweet potato, and not regular potato, a vegetable that belongs to the solanacea (nightshade) family and may not be suitable for those with psoriasis. I recommend a trial separation from the solanacea vegetables for at least 4 to six weeks to see if they are causing you any issues.

This recipe does contain one (small) green chili, it is up to you if you want to include it as it does belong to the nightshade family. one small chili should be fine!

This soup can be made and ready in less than hour too. This can be used as a side dish or even as a main course, and if you like Asian flavor I guarantee you will make this a lot more than once. For a variation, try adding some fish sauce and shrimp (prawns).


2 Tbsp olive oil 3 Leeks, thinly sliced 1 Green chili, seeds removed and chopped 2 Sweet potato, peeled and diced Grated zest and juice of 2 Limes, plus a few extra slices to garnishe salt and black pepper 2 1/4 cups of vegetable stock 1 cup of coconut milk coriander leaves to garnish


Heat the oil in a large heavy-based saucepan, then add the leeks, chilli, sweet potatoes, lime zest and seasoning. Cook for 2 minutes, then add the stock and bring to the boil. Reduce the heat and simmer for 20 – 25 minutes, until the potatoes are tender. Leave to cool slightly. Blend the soup with a hand mixer or transfer to a food processor and blend to make a chunky, creamy mixture. Return the soup back in to the saucepan. Stir in the lime juice, then add the coconut milk and heat through, taking care not to let the soup boil. Serve hot or cold, garnished with slices of lime and coriander. Enjoy!

Soba Noodle Soup

Soba Noodle Soup Is A Delicious Gluten-Free Soup

Soba (そば) noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Going gluten free (GF)? Then you are in luck, because buckwheat is 100 percent gluten free. Just make sure the stock you use is GF.

The great thing about Soba Noodle Soup is that you can keep all the necessary ingredients on hand at all times (garlic, ginger, mushrooms, soba noodles, etc) then add whatever vegetables you have, if you have any. This recipe is also endlessly flexible. Try some tofu or chicken if you have it, mung bean sprouts would be lovely and so would be a sprinkling of fresh coriander leaves, and sesame oil will impart a heavenly flavor as well. Try in addition to stir in some lightly beaten egg. What a meal!


250 g packet soba noodles 2 dried shiitake mushrooms 2 litres vegetable stock 120 g snow peas, cut into thin strips 2 small carrots, cut into thin 5cm strips 2 cloves garlic, finely chopped 6 spring onions cut into 5cm lengths and thinly sliced lengthways 3 cm piece of ginger, cut into julienne strips 1/2 cup (80 ml) soy sauce 1/2 cup (60ml) mirin or sake 1 cup bean sprouts


Cook the noodles according to the packet instructions. Drain. Soak the mushrooms in 1/2 cup boiling water until soft. Drain, reserving the liquid. Remove the stalk and slice the mushrooms. Combine the vegetable stock, mushrooms, reserved liquid, snow peas, carrot, garlic, spring onion and ginger in a large saucepan. Bring slowly to the boil, then reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender. Add the soy sauce, Mirin (rice wine) and bean sprouts. Cook for a further 3 minutes Divide the noodles among four large serving bowls. Ladle the hot liquid and vegetables over the top and garnish with coriander.
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