Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, leek and coriander soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Leek and Coriander soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Leek and Coriander soup is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we have to prepare a few components. You can have leek and coriander soup using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Leek and Coriander soup:

1. Get 1 small piece of Leek
2. Get 1 bunch Stems of coriander
3. Make ready 1 tbsp Extra virgin olive oil
4. Get 1 Tbsp butter
5. Take 1/2 red bell pepper
6. Get to taste Salt
7. Make ready to taste Black pepper
8. Prepare 1 tbs Maida
9. Get 1/2 cup milk
10. Make ready Alfa Alfa sprouts(I used moong sprouts)

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 simple soup can easily be made vegan with vegetable stock. 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:

1. TAke olive oil and butter in a pan. - Put Chopped leek and coriander stems and saute.
2. Add maida to the pan and saute for a minute. - Add little water and cook, keep stirring.
3. Add salt and black pepper powder and cook for 2 minutes more.. - Wait till it cools and then transfer it to a mixer
4. Add milk and grind till you get a smooth texture.
5. 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.
6. This soup is served in a stem glass with a small coffee spoon to eat sprouts.
7. 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 is a new favourite way of cooking seafood: adding mussels or prawns, fillets of cod or other firm, bone-free white fish, to a lime-flavoured, chilli-scented broth with thick slices of leek. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.

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