Directions:
- Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
- Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
- Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
- Serve hot, garnished with snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.58 Kcal (522 kJ) | ||
| Calories from fat | 55.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 18.03mg | 6% | |
| Sodium | 258.91mg | 11% | |
| Potassium | 316.55mg | 7% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 3.6mg | 6% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.37 Kcal (211 kJ) | ||
| Calories from fat | 22.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 9% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 6% | |
| Sodium | 104.68mg | 11% | |
| Potassium | 127.98mg | 7% | |
| Total Carbs | 4.71g | 4% | |
| Sugars | 2.55g | 25% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 2.49g | 12% | |
| Vitamin C | 1.4mg | 6% | |
| Calcium | 21.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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