Leek Coulis


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Leek Coulis

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Ingredients (9)

  • 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


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.


  1. 1Heat olive oil in a large skillet
  2. 2Saute leeks and fennel for 6-8 minutes until soft
  3. 3Stir in thyme and spinach and cover skillet for 2-3 minutes until spinach is thoroughly wilted
  4. 4Stir coconut milk into mixture
  5. 5Transfer mixture to a vita-mix and puree on highest speed until smooth
  6. 6Blend in lemon juice and salt
  7. 7While vita-mix is running on medium speed, slowly drizzle in olive oil
  8. 8Serve over salmon or veggies
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