Leek soup with cayenne and turmeric

This is a soup I like to make myself as a take-away lunch. It takes about half an hour to prepare and makes a huge lunch soup for the next two days.

Leek soup with cayenne and turmeric

700 gram Leek
2 gloves of Garlic
800 ml vegetable stock
1/2 tsp cayenne
1/2 tsp turmeric
Coconut oil
50 grams of pistachio’s (chopped in fine pieces)

Heat a little oil in a big pot, add the pressed garlic and cayenne and fry for one minute. Add the finely chopped leek and fry for another 3 minutes. Add the vegetable stock and turmeric and boil for about 20 minutes.
Use a handmixer to blend into a soup.

And a little salt and pepper to taste.

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