For the Caribbean-style potato soup with fresh pineapple and cilantro greens, peel the potatoes and dice into bite-sized pieces. Clean the leeks, cut them into rings about one centimeter thick and sauté them in the pot with the oil.
Add the spice mixture “Caribbean Curry” and the potato cubes. Then pour in coconut milk and vegetable soup.
When the potatoes are firm to the bite, stir in lemon juice, season with salt and possibly cayenne pepper depending on the desired spiciness.
Let the soup “rest” in the pot with the lid closed (turn off the stove!).
Meanwhile, cut the pineapple into bite-sized pieces and thread onto skewers. (You can alternate the pineapple greens between the fruit pieces for decoration).
Wash and coarsely chop the cilantro greens. Arrange the potato soup in soup bowls, sprinkle with cilantro greens and place a pineapple skewer over each bowl.Serve the Caribbean-style potato soup with fresh pineapple and cilantro while still hot.