Special Diet

Leek and Rocket Soup

cook 20 mins
Tags: Gluten free
  • 1 tablespoon olive oil, plus extra to serve
  • 500 g (1 lb) leeks, sliced
  • 500 ml (17 fl oz) vegetable stock
  • 60 g (2½ oz) rocket leaves
  • 125 ml (4 fl oz) crème fraîche
  • 200 ml (7 fl oz) soya milk
  • salt and pepper
  • Heat the oil in a saucepan over a medium heat, add the leeks and cook for 8–10 minutes until softening.
  • Pour in the stock, add the rocket leaves and simmer for 4–6 minutes.
  • Add the crème fraîche and milk, then blend until smooth, using a hand-held blender. Bring back to a simmer and season with salt and pepper. Drizzle over a little olive oil to serve.
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