2 leeks, finely chopped
2 large carrots peeled, finely chopped
3 sweet corn cobs, cut the corn off the cob
1 tbsp. wheat-free soy sauce
2 stalks of lemongrass, bash the ends and finely chop
1½L in total of miso stock (1tbsp of miso paste to 1 cup of water)
1x400ml tin of organic coconut milk
1 bunch of coriander, washed and finely chopped including the stems
In a large saucepan add the leeks and lemongrass, sweat for approx 5-10 minutes, with a little water and the lid on.
Add carrots, sweetcorn, coconut, miso stock, soy sauce and continue to cook for 20-25 minutes.
The soup can the served blended or chunky.
Serve the soup with a tbsp of coriander.