Ingredients:
2 leeks. Roughly chopped.
1 Celery head. Roughly chopped.
1 Cucumber. Peeeled and cut into chunks.
1/4 Lemon.
Mint sauce.
Vegetable Stock (2 cubes would do).
Salt and Pepper.
250ml milk (whole or semi-skimmed).
Olive oil.
Butter.
Method.
1. Heat a large saucepan. When warm add 1 tbs oil and 50g butter.
2. When butter is melted add leeks and celery. Cook at medium heat for 10 mins, until celery is soft.
3. Add cucumber and cook for a few more minutes, then add 1 litre vegetable stock and the milk.
4. Cook at medium/low heat until vegetables soften, and then liquidise.
5. Season the soup. Add a spoonful of mint sauce and a squeeze of fresh lemon.
6. Serve warm.
Enjoy!
2 leeks. Roughly chopped.
1 Celery head. Roughly chopped.
1 Cucumber. Peeeled and cut into chunks.
1/4 Lemon.
Mint sauce.
Vegetable Stock (2 cubes would do).
Salt and Pepper.
250ml milk (whole or semi-skimmed).
Olive oil.
Butter.
Method.
1. Heat a large saucepan. When warm add 1 tbs oil and 50g butter.
2. When butter is melted add leeks and celery. Cook at medium heat for 10 mins, until celery is soft.
3. Add cucumber and cook for a few more minutes, then add 1 litre vegetable stock and the milk.
4. Cook at medium/low heat until vegetables soften, and then liquidise.
5. Season the soup. Add a spoonful of mint sauce and a squeeze of fresh lemon.
6. Serve warm.
Enjoy!
