Cooking time

• Roughly chop the white part of the leeks and wash off the sand.
  Dry it with a tea towel and place it in a baking dish.
  Put enough olive oil over it that there is a small layer in the dish.
  Place the covered dish in a preheated oven at 225 degrees and let the leeks brown and soften in about 40 minutes.
• Meanwhile, fry the coarsely chopped onion and the whole garlic cloves in a little olive oil until soft and brown.
• Roast the pumpkin seeds in a dry frying pan until they crackle open.
• When the leek is soft, add it to the soup pot with the oil. Now add enough water until the leek is just covered. Add the stock cubes and half of the mustard. Let it simmer for 5 minutes. Puree the soup with a stick blender.
• Add the coconut milk and then puree again with the hand blender. Taste the soup now. Is it perfect in texture, top. If it is still a little too thick, add a splash of water. If it is too thin, you could add some coconut cream.
• If the soup is good in texture and the hand blender no longer needs to be added, you can add the mustard seeds.
• Before serving, pour the soup into bowls and garnish with the pumpkin seeds and flat-leaf parsley.