Leek and Loki Coconut Milk Soup

A vegan soup made with loki squash and leeks that are cooked together with coconut milk makes for a delicious creamy squash soup perfect for a low-key Sunday soup day.  Loki also called dhoodhi is and Indian vegetable found in the squash family and can usually be bought at any Indian grocery store.  It looks like a big fat long pale green colored zucchini. Just like zucchini it takes on whatever flavoring you add to it and is a very light vegetable as well.  In this soup if you can’t find loki, you can easily substitute loki for zucchini or any type of squash you like.

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This soup tastes soooo good folks, that even I was surprised because honestly I didn’t add much by way of seasonings – just salt and pepper.  Of course it helps to use good quality vegetable broth as they are usually made with delicious herbs and seasonings.  I also used lots of leeks as they partake a wonderful green oniony taste.

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I got the idea to make this loki leek soup when I had just received a beautiful homegrown loki squash from my friend Shalini who received the seedling from my other friend Veena. Over a course of a few months Shalini had grown at least 4 big lokis from that little seedling!  She gave one to me!

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I was thinking of making my usual Indian loki curry but it was Sunday and I thought let me try making a loki soup instead.  The loki gives the soup great creamy texture and the leeks flavor the soup fabulously.  Then to give the soup some extra creaminess I added coconut milk.  This is a quick and easy bowl of squash soup with an Asian flavor that comes from the addition of delicious coconut milk.  Give it a try!

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Leek and Loki Coconut Milk Soup
serves 6 generous bowls

Ingredients:

  • 1 large loki. Peel the skin and cut the loki into small pieces or use 3 zucchinis cut into small cubes
  • 4-6 leeks, light green and white parts cut into small pieces
  • Salt and pepper
  • Oil
  • A few garlic cloves (if you want to add it)
  • 1 can coconut milk
  • 5 cups vegetable broth
  • Fresh cilantro for garnish

Directions:

  • In a large pot heat 2 tbsp oil.  Add the leeks and cook until tender about 3-4 minutes. Next add the loki squash, garlic, salt and pepper.  Cover the pot and cook the loki until it is tender about 10 minutes.  If the veggies start burning add a little broth.
  • Once the squash is tender add all the broth and bring to a low boil.  Next add the can of coconut milk and warm through.  Add finely cut cilantro and stir in. Soup is ready!
  • Serve with garnish of fresh cilantro.

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5 thoughts on “Leek and Loki Coconut Milk Soup”

    1. Its definitely an Indian vegetable that I havent seen here, but may Indians have brought seeds here and grow them at home, Its very much like a zucchini, creamy texture, lots of moisture and very light. If you get a chance I hope you can try it.

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