Garden Manager Lindsay's quick and easy solution to the cold and rainy weather blues. The rich color of this flavorful, fragrant soup is augmented by the ruby-red pomegranate seeds and fresh green cilantro garnish. Makes a satisfying lunch or perfect first course for dinner. Great for potlucks too.
- 2 large leeks, each 1 1/2 inches in diameter, long white shank portions only
- 3 T canola or other mild cooking oil
- 1 T good-quality curry powder
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon salt
- 6 1/2 cups cooked hard-shelled winter squash, seeds and skins removed, flesh mashed
- 1 13 1/2-ounce can light coconut milk
- 4 cups chicken stock
- 2 cups coarsely chopped fresh cilantro, divided into1-cup portions
- Seeds from one large pomegranate and cilantro
Cut the leeks in half lengthwise. Wash all the layers very well to remove grit, then thinly slice.
Heat the oil in a large heavy soup pot. Add the sliced leeks and saute' over medium heat for 5 or 6 minutes until they are well caramelized and beginning to brown.
Stir in curry powder, ground cayenne and salt and saute' slowly for another minute or two. Add the cooked squash and entire can of coconut milk and mix in well. Add the chicken stock slowly and then add 1 cup of fresh cilantro.
Mix thoroughly to smoothly combine ingredients. Bring to a boil, then immediately reduce to simmer and cook for 10 minutes, stirring occasionally. Taste and add more salt if desired. If the soup seems too thick, add a little more chicken stock. Serve piping hot in large individual soup bowls.
Sprinkle the top of each serving with the additional cup of cilantro and the pomegranate seeds.
Note: If you prefer a smoother texture, blend in a food processor or blender before serving.
Serves 6 to 8
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