Creamy Leek Soup with Coconut Milk and Parmesan Crisps

Clean 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 slightly. Add the cleaned and sliced leeks, as well as the diced potatoes. Sprinkle with spices (cumin, ginger), salt, and pink pepper. Pour in the vegetable broth and simmer over low heat for 15-20 minutes, until the potatoes are well cooked.

Preheat the oven to 200°C. On a baking sheet lined with parchment paper, form 12 small piles of grated Parmesan, spreading them into circles. Sprinkle a small portion of the chopped coriander over each circle (reserve the rest for the soup). Bake for a few minutes, until the cheese melts and turns golden. Let the crisps cool completely before carefully peeling them off the paper.

Once the vegetables are cooked, blend the soup with an immersion blender until creamy. Incorporate the coconut milk and do not boil further. Adjust taste with salt and pepper if needed. Finally, add the remaining chopped coriander. Serve the soup warm, garnished with crispy Parmesan crisps.