Cosy Coconut and Leek Soup



Hi everyone! Computer problems caused a long hiatus so I hope everyone had a great Christmas. I finally got a soup blender and a decent food processor so I’ve been using my time off productively and have loads of new recipes to share!

It’s freezing here in Toulouse at the moment, so I’ve been making loads of soups and stews recently. This is a really quick and easy soup made entirely from vegetables and coconut. It is vegan but chicken stock can be used instead of water if you have it at hand. But don’t worry if you only have water, this will still be bursting with flavour, although more seasoning will be required. The cayenne pepper gives this a bit of a kick which I enjoy, but if hot foods aren’t your thing then you can just leave it out. I use honey to balance out the flavours, but to make a vegan soup it’s possible to use coconut sugar or other vegan-friendly sugar alternatives. I added courgette and peppers as they soften quickly when cooked but feel free to experiment with adding other vegetables like pumpkin, carrots and squash.


Makes soup for 4 people.


1 leek
1 courgette
2 red peppers
400mls boiling water or chicken stock
1 tin of coconut milk (low or full fat)
3 tsp tomato purée
Handful of fresh coriander, chopped or 2 tsp dried coriander
3 tbsp olive oil
1/4 to 1/3 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp honey or coconut sugar


1. Roughly chop the leek, courgette and red peppers. Heat the oil in a saucepan at a medium-high heat.

2. Add the leek, salt, pepper, coriander and cayenne pepper to the saucepan and gently fry for 2 minutes.

3. Add the courgette and peppers and turn down the heat to medium. Place a lid on the saucepan and sweat for 10 minutes until the veg are soft.

4. Add the water or chicken stock and bring to the boil. Allow to simmer for 25-30 minutes.

5. Add the coconut milk and bring to the boil again. Stir in the tomato purée.

6. Taste and add salt and pepper accordingly. Lastly, add the honey or coconut sugar and either blend immediately with a hand blender or allow it to cool before blending it in a normal food processor or blender.


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Serve on its own, with a fried or poached egg on top (surprisingly delicious and really makes a full meal of it!), or with beetroot chips.


Sinéad x


Hi, and welcome to Don’t Call Me Sugar! The first blog post is always the hardest so I’m going to make this short and sweet so I can get cracking on the fun part – the food!

While the recipes on this blog are designed to be grain and refined sugar-free, they are, by default, suitable for those on gluten-free, lactose-free, soya-free, paleo, or SCD diets, as well as those looking to simply reduce or eliminate their intake of refined sugar.

I want this blog to be a place where ideas can be shared and suggestions bounced of each other, so if you have questions on substituting ingredients, if you tweaked a recipe and found that it tastes better than the original (highly possible!), or simply if you successfully recreated a dish, let me know in the comment section of each post!

Happy cooking and remember – Don’t Call Me Sugar!

Sinéad x