A very filling soup, flavoured with mustard which pairs lovely with leek. The soup is blended with an immersion (stick) blender. If you don’t have one, you can leave the soup to cool, puree with a blender and then re-heat. Or just eat it as it is, rustic style!
- 1/2 leek
- 1 tsp butter
- 150gr peeled potato
- 1/2 stock cube
- 400ml water
- 1 tsp coarse mustard
- 1 tbs Greek yogurt
Serves 1 as part of the Budget Challenge
Clean and slice the leek.
Melt the butter in a sauce pan. Bake the leek on a low flame for about 5 minutes or until soft.
Cut the potato into small cubes. Add the potato, water and stock cube to the leek. Simmer for 10 minutes or until the potato is very soft.
Turn off the fire. Blend the soup with an immersion (stick) blender. Stir the mustard through the soup and season to taste with salt and pepper.
Pour the soup in a bowl and top with Greek yogurt.