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Ingredients
- 175g leeks
- 450g carrots, peeled
- 40g butter
- 2 tsp ground coriander
- 1 tsp flour
- 1.1 litres vegetable stock
- salt and pepper
- 150ml yogurt or soured cream (yogurt is too watery, use cream!)
- coriander leaves and croutons to garnish
Method
- Slice vegetables
- melt butter in large pan
- add vegetables and cook for 5-10 minutes until soft but not coloured
- Stir in ground coriander and flour for 1 minute
- Add stock and bring to boil
- Add salt and pepper and reduce heat
- Cover pan
- Simmer for 20 minutes or until all vegetables tender
- Leave to cool slightly
- Blend in blender till smooth (or stick blender in pan)
- Reheat gently and stir in yogurt/cream. Do not boil.
- Garnish.
See also