Serves 4

What you need:

250g/9oz leeks, thinly sliced
1⁄4 green chilli, deseeded and chopped
400g /14oz potatoes, peeled and diced
1 litre /13⁄4 pints vegetable stock
100ml /3fl.oz coconut milk
1⁄2 lime, grated and juiced
5ml/1 teaspoon olive oil
A little salt and freshly ground black pepper
Fresh coriander and slices of lime to garnish

What you do:

Heat oil in a large heavy based pot. Add leeks, chilli, potatoes, lime rind and sweat for two minutes. Add stock and boil. Reduce heat for 20-25 minutes, until potatoes are tender. Do not overcook as the leeks must stay pale green. Cool slightly and liquidise soup. Stir in lime juice then add the coconut milk. Do not reboil. Serve garnished with coriander and sliced lime.

Audrey Crone, Eurest Catering, Symantec, Blanchardstown, Dublin 15