2 1/2 cups vegetable stock
2 cups unsweetened coconut milk
3 leeks, sliced in rounds
6 cucumbers, peeled and sliced
2 tablespoons fresh dill
1 tablespoon fresh lemon juice
1/4 cup of chopped chives
1 teaspoon Celtic salt
1 teaspoon ground black pepper
In large soup cook the leeks and stock for 8 minutes.
Then add coconut milk and cucumbers.
Blend cooked ingredients in blender.
Add remaining ingredients and stir couple times.
Chill for couple hours in the refrigerator and serve.