Cucumber and Leek Soup
The clean taste of the cucumber pairs wonderfully with the delicate sweet flavour of the leek. You can use either Massel’s Chicken Style or Vegetable stock without overpowering the flavour of the cucumber. It is just a matter of what flavour you prefer. It is thickened slightly with avocado, which makes it creamy without the addition of heavy creams. It is great served warm or chilled. Nice thing to have around for a last minute healthy lunch or snack.
- 2 Massel Chicken Style Ultracubes or Massel Vegetable Ultracubes
- 2 tablespoons olive oil
- 2 leeks, thinly sliced, cleaned well, white parts only
- 3 garlic cloves, chopped
- 1 lemon, juice only
- 4 cups cucumbers, peeled and cubed
- 3 cups water
- 1 avocado, peeled & diced
- Salt & pepper, to taste
- Garnish: diced cucumber & parsley (optional)
In soup pot, add olive oil over medium heat.
When oil is warm, add leeks and garlic. Stir.
When the leeks are tender, add lemon juice, cucumbers, water, Massel Ultracubes, avocado.
Cook about 15 minutes until everything is tender.
Use a immersion blender or pour into a blender to smooth your soup.
Taste and adjust flavor with salt and pepper, if needed.
Garnish with cucumber cubes and parsley, if desired.