Cook, clean and chop all vegetables. In a saucepan, heat olive oil and add chopped leeks. Cook until tender over medium heat. Add the chopped fennel and sweet potato. Stir until all vegetables are coated with olive oil. Add the stock, lime juice and chopped herbs. Bring to boil and then simmer on medium heat for 20 to 30 minutes. Remove from heat and leave to cool for 5 minutes before serving

Blend in a liquidizer until creamy. Add coconut cream and stir.

Serves 4

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