Debby's Caramelised Leek & Yoghurt Soup

This tasty twist on leek soup is the perfect winter warmer and a great way to use up your leek harvests!


  • 50g butter
  • 3 tbsp olive oil
  • 4 medium sized leeks, cleaned & thinly sliced
  • 1 tsp paprika
  • 1 tsp dried mint
  • 1 egg
  • ½ tbsp plain flour
  • 200g whole yoghurt
  • 150g double cream
  • 500ml vegetable stock

Note: use dried mint rather than fresh mint.

  1. Heat the oil and butter in a large pan until the butter starts to foam.
  2. Add the leeks and paprika, cooking slowly for about 45 mins to an hour, stirring occasionally until the leeks are sweet and caramelised, then set aside.
  3. In a bowl, whisk the egg and flour together (this should stop the yoghurt splitting when it is heated).
  4. Add the yoghurt and cream, then stir in the stock.
  5. Add the mixture to the leeks in the pan, then heat gently. Don't allow the soup to boil, but remove from the heat just before it begins to bubble.
  6. Season with salt and pepper and serve with a sprinkling of paprika.

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