Ingredients 2 portions:
- 1 leek
- 4 Tbsp miso paste
- 1 Tbsp garlic powder
- 1Tbsp onion powder
- 1Tbsp thai green curry
- 2 cups water
- 3/4 cup coconut milk
- chopped coconut flesh, your choice of amount
Chop the leek really fine, blend rest of the ingredients with water
Place the leek in a pot (or a slow cooker) and pour the water with seasonings over
Put in the oven or a slow cooker on 45 degrees (115F) for at least 3 hours
With a stick blender mix the leek soup almost smooth (taste preference)
Add the coconut milk and chopped coconut flesh and stir well