Celery-leek soup with yogurt
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251Thick creamy soup full of healthy vegetables. Serve drizzled with pumpkin oil.
recipe,photo-recipe,leek,celery,white yogurt,Vegetable soup,,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| carrots | 7 | oz | 200 | grams | |
| celery | 10.5 | oz | 300 | grams | |
| corn starch | 0.75 | oz | 20 | grams | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| ground nutmeg | 0.25 | tsp | ¼ | teaspoon | |
| leek | 1.3 | lb | 600 | grams | |
| olive oil | 1.25 | tbsp | 20 | milliliters | |
| salt | 1 | tsp | 1 | teaspoon | |
| salt | - | ||||
| semi skimmed milk 1,5% | 2.1 | cup | 500 | milliliters | |
| water | 1.05 | quart | 1000 | milliliters | |
| white yogurt | 1.1 | lb | 500 | grams |
Recipe
1.
celery 10.5 oz (300 g) • carrots 7 oz (200 g)
Peel the celery and carrots and grate them into coarse noodles.
2.
olive oil 1.25 tbsp (20 ml) • salt 1 tsp • water 2.1 cup (500 ml)
Fry the vegetables in oil in a pot. Add water, salt and simmer for 10 minutes.
3.
leek 1.3 lb (600 g) • water 2.1 cup (500 ml)
Add cleaned, washed and chopped leeks. Add water, mix and cook everything together for another 10 minutes under the cover.
5.
white yogurt 1.1 lb (500 g) • semi skimmed milk 1,5% 1.1 cup (250 ml) • corn starch 0.75 oz (20 g)
Mix cornstarch in yogurt and milk. Add 2 ladles of soup to the mixture and mix well.
6.
Immediately pour the mixture into the soup in the pot, stir and boil.
7.
ground black pepper 0.5 tsp • ground nutmeg 0.25 tsp • salt
Finally, season the soup with pepper and nutmeg. Salt.
Bon appetit!
