OM_Yoga_UK_-_February_2017_

om living

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Serves: 4

Preparation time: 30 minutes

Cooking time: 5 minutes

Ingredients

Ingredients

• 1 medium onion, finely chopped


• 3 leeks, washed and trimmed and chopped, reserve
  handful for garnish


• 1 medium cauliflower, roughly chopped


• 1 stick of lemongrass, snapped in three places but
  still together


• A handful of fresh or frozen peas


• 500ml/2 cups veg stock


• 150ml/2/¹/³ cup coconut milk


• A large knob of vegan margarine


• Olive oil


• A pinch of salt and pepper to taste


• Small red chilli to garnish
  
  
  • 110g/4oz/½ cup puy lentils, rinsed
  
  
  • 300ml/½ pt vegetable stock
  
  
  • 150g/5oz/²/³ cup cooked beetroot, diced
  
  
  • 50g/2oz/1 cup sun blush semi dried tomatoes, roughly chopped
  
  
  • 25g/1oz/¹/ 6 cup pitted black olives
  
  
  • Sprinkling of ground sea salt and black pepper
  
  
  • 2 x 15ml tbsp balsamic vinegar (best available)
  
  
  • 275g/10 oz/3 cups leeks, halved lengthways and cut into even 2cm lengths
  
  
  • 75g/3oz/¼ cup romanesco or cauliflower florets
  
  
  
  

Method

1. In a large pan, gently heat a large knob butter and a
   little drizzle of olive oil, add your onion and let them
   sweat a little until they begin to turn translucent, then
   throw in your leeks and cauliflower and stir.


2. Add the lemongrass, turn the heat down to the
   lowest, place the lid on and let the vegetables sweat
   for at least 5 mins until they are soft, then add the
   peas and pour in the stock and coconut milk.


3. Let it bubble gently for another 10 minutes then turn
   off the heat and let it cool a little. Remove the stick of
   lemongrass before whizzing up with a stick blender,
   if necessary add more stock or milk to reach desired
   consistency.


4. Finely cut a small red chilli and a little leek to garnish
   and serve.
   Method

1. Simmer the puy lentils with the stock for about 20 minutes or until tender.

Drain and combine with the chopped beetroot, tomatoes and olives. Season

and drizzle with the balsamic vinegar.

2. Steam leeks and florets for 5 minutes or until just tender. Carefully place

onto lentil mixture and drizzle with more balsamic just before serving.

Leek and

Cauliflower Soup

with Lemongrass

and Coconut Milk

Warm Puy Lentil and

Beetroot Salad with

Balsamic Leeks

This soup is a wonderfully contemporary take on the
classic leek and potato soup. Swapping out the potato
for the cauliflower reduces the carbs but keeps it just as
creamy. The lemongrass adds the most incredible fresh
zingy taste. This soup is stunning served warm and spicy
or can be served chilled in the summer

A great low fat detox dish packed full of lively flavour and zing! Use the best

available balsamic vinegar to give a smooth syrupy flavour to the salad so there’s

no need to add oil.

Recipes and images: britishleeks.co.uk