Page title and description

Soups & stews
Leek, lemon and yoghurt soup
Ingredients
- ½ tbsp plain flour
- 350g full fat plain yogurt
- 500ml chicken or veg stock
- 4 medium leeks, finely sliced
- juice of 1-2 lemons
- 2 handfuls any or all: parsley, mint, dill, tarragon, chopped
- olive oil
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
-
Step 1
Blend the flour with a small amount of the yoghurt to make a smooth paste, then add the rest of the yoghurt and stir. Bring the stock to the boil and add the leeks. Cook briefly until leeks are tender. -
Step 2
Stir in the yoghurt and return to the boil, then add lemon juice and seasoning to taste - the soup should taste quite lemony. Throw in the herbs and a good slug of oil and serve.