Recipe

With a lot of patience, leeks can become the highlight of the evening. The same is true with this dish. You let it simmer for a long time in the oven in oil. It becomes as tender as you’ve never tasted leeks before. And then with a delicious almost sweet leek cream. And crispy dukkah on top. Man, it couldn’t get better. And you never make enough.

Creamy because of the coconut milk and coconut cream, spicy because of the fenugreek and cinnamon. Pumpkin makes it wonderfully soft. And the lemon and orange zest give it that kick that makes it addictively delicious.

I like layering, putting things together. And this is typical such a dish. The delicious lentil puree and then the celeriac with those crunchy hazelnuts and that tasty mint.

This is a very satisfying soup. I think it’s really a soup for cold days. Leek, tomato, borlotti beans, harissa and agave syrup. Simply fantastic. Nice thickness, not too liquid, not too thick. Add a large piece of bread and you have your meal ready.