Cooking time

• Cut one half of the leeks into coarse pieces, together with the onion. Fry this gently in the soup pan in a little olive oil until brown and soft and sweet.
  Cut the other half of the leeks into small rings and put them in a baking dish together with some salt, pepper and olive oil. Bake it for an hour at 175 degrees until soft and brown.
• Add the garlic cloves to the soup pan and let it fry for 10 minutes. Add the mustard. As much as you want.
  Meanwhile, soak the sour berries in water.
• Peel the potatoes and cut them into blocks. Add them to the pan and add water until everything is 1 cm submerged. Added stock cubes. Let it simmer until the potatoes are tender. Add the almonds or almond flour. And stir well.
• Puree the soup with a stick blender. Add the coconut milk and puree again. When the soup has the right consistency, you can add the leeks from the oven. If it is still too thick, add a little more water and puree again.
• Bake the pumpkin and sunflower seeds until brown and crispy.
  Squeeze the water out of the sourberries.
  
• Pour the soup into bowls. Garnish with the sour berries, pumpkin and sunflower seeds and quite a bit of the Szechuan pepper, this makes all the difference.