Creamy Leek Soup

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Preparation time:

Yield: 4 portions

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In many parts of the country this soup, served slightly warm, will be very appropriate at this time of the year.  Leftover soup can also double as a dip or salad dressing.



  • ¾ cup pine nuts or macadamia nuts (soaked a couple of hours)
  • 1 ½ cup fresh coconut water (from 1 young Thai coconut)
  • 1 cup sweet potatoes, peeled and cubed
  • ½ of an avocado, peeled
  • ¼ cup chopped leeks plus a little more for garnishing
  • 1 tsp. ginger, finely chopped
  • 1/2 tsp. or more ground cumin
  • 1 tsp. ground fenugreek seeds, ground in a coffee grinder
  • ¾ tsp. Celtic sea salt, or to taste
  • pinch of Cayenne pepper for garnishing

Place all ingredients in a high-speed blender and blend until smooth. Run the blender a little longer if you’d like your soup warm.  Garnish with chopped leeks and a pinch of Cayenne pepper.