Creamy Leek Soup with Coconut Milk and Parmesan Crisps

Peel the onion and garlic. Finely dice the onion and slice the garlic thinly. In a large pot, melt the butter together with the olive oil and sauté the onion until golden brown. Then add the garlic and let it brown briefly as well.

Clean the leek, wash thoroughly, and cut into rings. Peel the potatoes and cut them into small pieces. Add both to the pot. Add the spices (cumin, ginger), salt, and pink pepper. Pour in the vegetable broth and simmer over medium heat for approx. 15-20 minutes until the potatoes are soft.

Meanwhile, preheat the oven to 200 °C. Line a baking sheet with baking paper. Place the grated Parmesan in 12 small mounds on the sheet and press them flat into circles. Finely chop a portion of the coriander and sprinkle it over the cheese circles. Bake in the oven for a few minutes until the cheese is melted and golden brown. Remove, let cool, and carefully peel off the paper.