Creamy Leek Cream Soup with Coconut Milk and Parmesan Crisps

Peel the red onion and garlic, finely chop the onion, and slice the garlic. In a pot, melt the butter with the oil and sauté the onion until golden. Then add the garlic and let it brown slightly. Add the cleaned and sliced leeks, and the potatoes cut into smaller pieces. Sprinkle with spices (cumin, ginger), season with salt and pepper to taste. Pour in the broth and cook on low heat for 15-20 minutes until the potatoes are tender.

Preheat the oven to 200 degrees Celsius. On a baking sheet lined with parchment paper, make 12 small mounds of grated Parmesan, then flatten them into disc shapes. Sprinkle each disc with a little chopped coriander (set aside the rest for the soup). Bake the cheese in the oven for a few minutes until melted and golden brown. Let cool, then carefully peel off the paper.

When the potatoes are cooked, purée the soup with an immersion blender. Stir in the coconut milk, but do not boil further. Season with salt and pink peppercorns. Finally, add the remaining chopped coriander. Serve with the crispy Parmesan crisps.