Coconut Vichyssoise
Vichyssoise is a classic leek and potato soup, traditionally served cold. Buuut…
In this version, coconut brings natural creaminess and a gentle aromatic note that refreshes the recipe without losing its essence. Even in winter — since the weather’s been a bit crazy — it’s a light, pleasant option, perfect served cold or slightly warm.
Using coconut milk instead of traditional cream results in a dairy-free recipe that’s easier to digest, with a smooth, enveloping texture that really enhances the flavour of the leeks.
Serves: 4
Preparation time: 30 minutes
Difficulty: Very, very easy
Cookware used: One medium Vitrinor pot
You will need:
300 g leeks
300 g potatoes
3 tablespoons oil
400 ml coconut milk
30 g grated coconut
400 ml water
Salt and pepper to taste
How is it done?
Clean the leeks, removing the tougher green part, and slice them thinly. Peel the potatoes and cut them into medium-sized cubes so they cook evenly. Gently sauté everything for a while with a little oil or butter and a pinch of salt, letting the vegetables sweat and release their flavours. Add the water and bring to a boil, then cook over medium heat until tender.
Add the coconut milk and grated coconut, and cook for a few more minutes so the coconut hydrates and releases its aroma. Blend until smooth and creamy, adjust the seasoning with salt and pepper, and let it rest.
Serve cold or warm, depending on the moment, and enjoy a soft, balanced soup with a subtle twist that updates a timeless classic — whatever the weather.
