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Leek Coulis (Gluten Free and Vegan)
At a Glance
- Prep
- 15 minutes
- Cook
- 8 minutes
- Total
- 10 min
- Servings
- 1.00 batch, - serving(s)
Categories
- coulis
Cuisine
- gluten-free
- Vegan
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Leek Coulis (Gluten Free and Vegan) brings together 1/4 cup olive oil, 2 leeks, white part and two inches of green part, 1 fennel bulb, finely chopped in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1/4 cup olive oil
- 2 leeks, white part and two inches of green part
- 1 fennel bulb, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cups Baby Spinach, roughly chopped
- 1 cup coconut milk
- 1/4 cup lemon juice, freshly squeezed
- 1/4 teaspoon celtic sea salt
- 1/4 cup olive oil
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Instructions
1. Heat olive oil in a large skillet.
2. Saute leeks and fennel for 6-8 minutes until soft.
3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted.
4. Stir coconut milk into mixture.
5. Transfer mixture to a vita-mix and puree on highest speed until smooth.
6. Blend in lemon juice and salt.
7. While vita-mix is running on medium speed, slowly drizzle in olive oil.
8. Serve over salmon or veggies.
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