2 Tbsp olive oil
½ medium red onion, chopped
1 medium leek
3 cups chopped celery
3cups chopped carrots
1 Tbsp ginger, minced
1 stalk lemon grass chopped into 3” pieces (optional)
2 Tbsp Chef Josef’s Curry Basil blend
2 Tbsp minced cilantro
1 tsp Fish sauce
1 - 15 oz can coconut cream
2 cups fish stock or chicken stock
40 steamed Mussels
3 cups steamed cauliflower
3 cups cooked pasta or rice
Glaze onion, leek, garlic and celery in olive oil.
Add carrots, coconut cream and stock. Simmer until carrots are ¾ done.
Add all other ingredients and simmer for 3 minutes.
Remove lemon grass pieces from soup.