Sluttishly Vegetarian: Leek and Yoghurt Soup

Leeks are a bit of a winter staple, but can be uninspiring. I always end up cooking them as a side dish - either with lashings of butter, or in a super-cheesy gratin. However, I decided to make something leeky-but-healthy this weekend, which led me to this recipe (adapted from the Moro cookbook).

The addition of yoghurt to this soup makes it feel decadent and creamy, and the sourness gives it a middle eastern feel. The recipe works well with fat-free Greek yoghurt.

Leek and Yoghurt Soup


You'll need:

• 20g butter
• 1tbsp vegetable oil
• 4 leeks, washed and thinly sliced
• 1tsp paprika
• 1tsp dried mint
• 1 egg
• 1tbsp flour
• 300g Greek yoghurt
• 500ml water
• Pitta bread (optional - to serve)

Make it!

• Melt the oil and butter together in a pan. The butter helps with flavour, and the oil stops the butter from burning.
• When the butter is foaming, add the leeks and fry them gently for 10 minutes.
• Add the paprika and mint. Cook for a further 20 minutes on a gentle heat then remove from the heat.
• In a bowl, whisk the egg and flour together. This helps to stop the yoghurt from splitting.
• Stir the yoghurt into the egg/flour mixture, then gradually stir in the water to thin it.
• Add the yoghurt mixture to the leeks and return it to the hob on a low heat - whatever you do, don't let it boil.
• Voila - one decadently creamy, yet pretty damn healthy soup! Serve with slices of toasted pitta to dip in.