Curried Coconut Leek Soup

My husband is a die hard soup fan.  If he could, he'd have it for breakfast, lunch and dinner!  On the other hand, I get bored with a run of the mill chicken soup so I decided to play with some ingredients I had in my pantry. The coconut milk had been sitting in the cupboard for a while and the dried shitakes were ones I preserved in the spring, it was time to use them both up.

I have to admit this dish was really, really good.  I could become a soup lover over this one.  The first time I made it though I forgot to write it down, plus I used chicken instead of beans.  The second time, I recorded the ingredients and made it completely vegetarian...vegan too!  Enjoy and please let me know if you like it as much as I did.  My email is kitchenchick(atsymbol)thehealingkitchen.ca

Preparation Time: less than 1/2 an hour
Serving Size: 4 regular people or two hungry ones
The Healing Kitchen Principle: Consider the health benefits of beans, leeks, garlic, shitake mushrooms and yams.  Remember to let your garlic sit for ten minutes after you cut it to activate the healthy ingredients!

Curried Coconut Leek Soup

1-2 tablespoons olive oil
6 " piece of large leek, sliced
1 large clove of garlic, chopped
10 medium brown button mushrooms, sliced
1 1/2 teaspoon tamari soy sauce
1 small yam, peeled and chopped into 1/2 inch cubes
5 cups water
3 Harvest Sun Organic Onion Bouillon cubes (avoid regular bouillon cubes as they are loaded with sodium)
6 dried shitake mushrooms, crumbled into smaller chunks
1 cup chopped cherry tomatoes
1-2 cups chopped kale (opt)
1 can organic coconut milk
1 tablespoon Asian Rub with hot pepper flakes (I used the Asian Rub from Hazelwood Herb Farm in Cedar, BC)
1 1/2 cups cooked chick peas or 1 can chickpeas

Heat oil in a medium sauce pan.  Add leeks and garlic and sauté for 2 minutes.  Add mushrooms, stir to coat and then add soy sauce.  Sauté for about 3 minutes or until liquid is released.  Add yams and coat with juice. Add water, bouillon cubes and shitake mushrooms. Let simmer for about 5-10 minutes.  Add tomatoes, kale, coconut milk, beans and spice blend.  Let simmer for an additional 5-10 minutes to let flavors mix.  Serve and enjoy!

Copyright 2008 @ Meza Health Systems, Inc.

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