Welsh Leek Soup

Welsh Leek Soup

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This delicious vegetable soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth. Because the leek season is short (January to March) it's a good idea to freeze some since all the other ingredients for the soup are available all year round.
Servings: 6
Calories: 189


  • 1 oz butter
  • 1 1/2 lb leeks trimmed, sliced and washed
  • 2 medium onions skinned and roughly chopped
  • 2 celery sticks chopped
  • 2 pints chicken stock
  • salt and pepper
  • 5 oz natural yogurt
  • snipped fresh chives to garnish


  • 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 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.
Calories: 189 kcal
Carbohydrates: 26 g
Protein: 7 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 18 mg
Sodium: 295 mg
Potassium: 464 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 2043 IU
Vitamin C: 17 mg
Calcium: 110 mg
Iron: 3 mg
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