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Chilled potato, cucumber and leek cream soup

Ingredients 11
Servings 4


  • 3
    leeks, whites only, sliced
  • butter or sunflower oil for frying
  • 3
    potatoes, cubed
  • 200
    cucumber, chopped and seeded
  • 500
    vegetable or chicken stock
  • 125
  • salt
  • pinch cayenne pepper
  • 2
    medium curry powder
  • 60
    natural yoghurt
  • 1
    bunch chives or spring onion tops, thinly sliced


Wash leeks thoroughly. Meanwhile heat butter or oil. Sauté leeks, potatoes and cucumber, stirring from time to time. Just cover vegetables with stock and cook gently for about 15 minutes, or until vegetables are tender. Purée. Add remaining stock and bring to boil. Turn heat down and add cream, salt, cayenne pepper and curry powder. Cover and chill. Serve in deep bowls, adding a swirl of yoghurt to each. Sprinkle with chives or spring onions and serve. TOTAL KILOJOULE COUNT: 3 370 kJ (805 Cal). A portion: 840 kJ (200 Cal).


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