Leek Coulis Recipe

Difficulty: Easy | Total Time: 15-20 minutes | Active Time: | Makes: 1 batch

This Leek Coulis recipe is based on a culinary masterpiece from Gluten-Free Girl. My description will certainly not do it justice and I’m fairly certain my vegan version is only a faint replication of hers.

  • ¼ cup olive oil
  • 2 leeks, white part and two inches of green part
  • 1 fennel bulb, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 3 cups baby spinach, roughly chopped
  • 1 cup coconut milk
  • ¼ cup lemon juice, freshly squeezed
  • ¼ teaspoon celtic sea salt
  • ¼ cup olive oil
  1. Heat olive oil in a large skillet
  2. Saute leeks and fennel for 6-8 minutes until soft
  3. Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
  4. Stir coconut milk into mixture
  5. Transfer mixture to a vita-mix and puree on highest speed until smooth
  6. Blend in lemon juice and salt
  7. While vita-mix is running on medium speed, slowly drizzle in olive oil
  8. Serve over salmon or veggies

Member recipes are not tested by the CHOW food team.