2 leeks, roughly chopped (white and green parts only, hard parts removed)
4 celery sticks, roughly chopped
1 carrot, peeled and roughly chopped
1 large onion, peeled and roughly chopped
2 cloves garlic, peeled and chopped
2L (3 1/4 pints) water
2 chicken stock cubes
3 tablespoons olive oil
juice of 1 lemon
salt and pepper to taste
Tabasco® sauce (optional)
sour cream or Greek yoghurt
Method Prep:10min › Cook:25min › Ready in:35min
Put all vegetables in a large pan, add water, chicken stock cubes and a little salt. Bring to boil. Cover the pan with its lid and lower the heat. Simmer for 25-30 minutes, until all vegetables are soft.
Alternatively put ingredients in a pressure cooker-if you own one- and cook in high pressure for about 5 minutes.
Using a hand blender puree your soup in the pan, till it's smooth, or blend it in a food processor and return it to the pan.
Stirring constantly over low heat add olive oil and lemon juice.
Adjust the consistency according to your taste. Add some more stock if too thick.
Adjust taste by adding salt -if needed- and remove from heat.
Serve in individual deep soup bowls, add freshly ground pepper, dash of Tabasco® and a blob of sour cream or Greek yoghurt.
Garnish with chopped parsley and (optional) some croutons.