Print Leek, lemon and yoghurt soup
The creaminess of this quick-to-make and energising vegetarian soup comes from adding yoghurt at the end of cooking. Along with the lemon, this also gives it a refreshing, citrus taste. When wild garlic leaves are in season, you could try substituting them for the leeks.
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 & pepper
Method
- 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.
- 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.
