50g butter 3 sliced leeks 450g sliced carrots 1 tablespoon of ground coriander 1.2 litres of vegetable stock 150ml of greek yoghurt Salt and pepper Freshly chopped coriander to garnish
1. Melt the butter into a pan, add the leeks, carrots and stir well. Cover and cook for around 10 minutes until the vegetables are beginning to soften.
2. Add the ground coriander and stir in, cooking for around one minute. Add the stock, followed by the seasoning (to taste). Bring the mixture to the boil, then cover and simmer for around 20 minutes until the leeks and carrots are soft.
3. After cooling slightly, pop the soup into a blender and puree until the soup is smooth. Pop the soup back into the pan, add two tablespoons of the yoghurt, taste the soup and adjust the seasoning accordingly. Reheat slowly but do not boil.
4. On serving, add a spoonful of the yoghurt to each bowl of soup and sprinkle freshly chopped coriander as a garnish.