This soup is one of those easy basic soups that you can add any toppings to. I have made a couple of suggestions. I used to keep it for spacial occasions as it was difficult to make before I had the TMX. Now it is so easy we will have it often, especially with the different toppings.
20gs. of coconut oil or butter or EVOL
1 onion, peeled
1 leek trimmed, washed and cut into 4cm. lengths
100g sweet potato, (kumara)
4-6 corn cobs, 6 if they are trimmed and on a tray from the supermarket.
850g. chicken stock
1 teasp. salt
1/4 cup of coconut flour
100mls. of cream.(optional)
!/4 onion,and drop on to moving blades, with leek, speed 5. scrape down
Add oil and cook 4mins,100, ,speed1.
Add sweet potato,(peeled and cut into chunks), zap15 seconds, speed7. Scrape down.
Cook 2 mins.,100, speed 1.
Add corn that has been cut from cobs, and chicken stock as well as salt.
Cook 20 mins., 100, speed 1.
Add coconut flour after soup is cooked
When cooked, hold tea towell over cap and slowly turn speed to 9. It may take up to 3 mins. to get a very smooth soup.
When it is blended add the cream, if using.
You can use the soup as is or add a topping
(1.) 250 gs. raw prawns
3 cloves of garlic chopped
2 tabsp. oil
2 tabsp. lime juice
1/4 teasp. smoked paprika
1/4 teasp. chilli flakes
1 cup of basil leaves
70gs. macadamia nuts, toasted and chopped by hand
1 avacado, diced.
Heat oil in small pan and cook everything ( except the avacado), until the prawns turn pink.
Stir in the Avacado.
(2) Coriander leaves, chives and macadamia nuts
(3) Bacon , cooked crisp
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