Make sure to get coconut milk with no preservatives! You can get 100% natural coconut milk in a carton and there are a few types of natural canned coconut milk, but most of the canned coconut milk is filled with preservatives and that’s a shame. You can exchange the coconut milk for regular milk or whipping cream, almond milk or any other milk substitute that you’d like.
Preparation: 10 minutes
Cooking time: 30 minutes
Yield: 6 servings
- 2 Leeks, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 cup Green peas
- 1 cup Green beans
- 1 cup Spinach (frozen or fresh)
- 2 Potatoes, peeled and sliced
- 1 pack Coconut milk
- Salt, pepper
- 2 cups Spelt flour (or whole wheat)
- 1 tbsp Coconut oil
- 1 tbsp Olive oil
- 1 tsp Baking powder
- ½ tsp Salt (recommended: Atlantic sea salt)
- ½ cup Seeds (flax, sesame, sunflower, pumpkin seeds)
- 4 tbsp Water
Select the PRO setting on the EasyCook and set it to 100*c for 30 minutes. Add the leeks and the oil into the pot, close the lid and cook for 5 minutes. Add the garlic and stir, add the rest of the ingredients and 5 cups of water. Close the lid and cook for 30 minutes.
In the meantime, make the crackers: Pre-heat the oven to 180*c. Mix all the cracker ingredients to an even dough (If too dry - add water, if sticky - add flour). Roll out to a sheet that’s ½ cm thick, and cut to strips. Place the strips on a baking tray lined with parchment paper and bake for 10-12 minutes, until golden.
To serve: Blend the soup until it’s creamy with a stick blender or a food processor. Taste and season if needed. Pour the soup in serving bowls and serve with a cracker on top.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.