Leek cream soup with coconut milk and parmesan chips

Peel the onion and garlic. Finely chop the onion and slice the garlic thinly. In a large pot, melt the butter with the olive oil and sauté the onion until golden. Add the garlic and let it brown lightly.

Add the cleaned and sliced leeks, as well as the potatoes cut into small cubes. Sprinkle with ground cumin, ginger, salt, and pink pepper. Pour in the vegetable broth and simmer for 15-20 minutes, until the potatoes are well cooked.

Once the vegetables are cooked, blend the soup with an immersion blender until smooth. Stir in the coconut milk and do not boil further. Adjust taste with salt and pepper if needed. Finally, add some of the freshly chopped coriander.