2 leeks, white and pale green parts, washed well, sliced
Sea salt and pepper to taste
1/2 teaspoon nutmeg
4 tablespoons olive oil
2 garlic cloves, chopped
2 medium russet potatoes, peeled and grated
4 cups vegetable broth
14 oz coconut milk
2 cups baby arugula, coarsely chopped
- Heat oil in a heavy soup pan over medium heat and saute the leeks with the salt, pepper, and nutmeg until soft, about 3 minutes.
- Add the garlic, potatoes, and broth. Cover and simmer for 10 minutes, or until the potatoes are soft. Remove from heat.
- Add the coconut milk and puree with an immersion blender until completely smooth. Return to heat and cook just until heated through.
- Stir in the arugula just before serving, reserving a few small leaves to garnish the top of each bowl. Serves 4.