4 Hot Vegetarian
Vegetables Soups Starter Hors d'oeuvre Gluten
Wheat free Eggless Wales Welsh British Europe
675g/1½lb Leeks, chopped
2 Onions, chopped
2 Sticks Celery, chopped
1.1L/2pts Fresh Vegetable or Chicken
150g/2oz Natural Yoghurt
Freshly chopped Parsley to garnish
Melt the butter in a large saucepan, add the
leeks, onions and celery and sauté until soft.
Add the stock, and bring to the boil. Reduce the heat, cover and simmer for 30
minutes until the vegetables are tender. Remove from the heat and cool slightly.
Transfer to a Liquidiser or food processor and process until smooth.
Return to the saucepan and stir in the yogurt. Reheat gently - do not boil.
To serve - transfer to individual soup bowls and garnish with the chopped parsley.
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