Leek Coulis (Gluten Free And Vegan)

• 1/4 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
• 1/4 cup lemon juice, freshly squeezed
• 1/4 teaspoon celtic sea salt
• 1/4 cup olive oil

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

olive oil, leeks, fennel bulb, fresh thyme, baby spinach, coconut milk, lemon juice, celtic sea salt, olive oil

Taken from www.food.com/recipe/leek-coulis-gluten-free-and-vegan-412922 (may not work)