| 9 | 40 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 2 |
| 1 cup | Coconut milk, reduced fat |
| 1 tbsp | Coconut oil |
| 1 clove(s) | Garlic (crushed) |
| 1 medium leek(s) | Leek (white part only, finely sliced) |
| 1/4 tsp | Salt and pepper (to taste) |
| 1 medium | Turnip (peeled, diced) |
| 1 1/2 cup | Vegetable stock/broth |
| 2 3/4 cup chopped | Watercress (rinsed) |
| 1 medium | Yellow onion (diced) |
1. Melt the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until transparent.
2. Add the leek, turnip, watercress, coconut milk and stock, then bring to the boil. Reduce the heat to low then simmer, covered, for 20 minutes.
3. Remove from the heat and allow to cool slightly, then purée in a food processor or blender until smooth.
4. Add salt to taste, reheat if necessary, then grind over black pepper, garnish with extra watercress and serve.
Leeks
are a good source of dietary fiber and contain folate, iron and vitamin B6
| Vegetables | 3.8 |
