Garlic and Leek Soup
Garlic and Leek Soup



  • 1 tbsp olive oil
  • 1⁄2 leek, sliced
  • 1 garlic clove, chopped
  • 1⁄4 onion, chopped
  • 150ml veg stock
  • 1 tbsp heavy cream
  • Salt and pepper
  • Griddled ciabatta, to serve
  • Olive oil, to drizzle
  • Heat the oil in a small saucepan, then add the garlic, leek, and onion, and saute for 4 minutes to soften. Pour in the stock, simmer for 5 minutes, then transfer to a blender.
  • Pour in the cream, season liberally, and blend until smooth. Serve with the griddled bread and a drizzle of olive oil. Perfection!
30 mins
1 serving
This recipe pairs perfectly with the Yelland & Papps 'Second Take' Vermentino 2019 from Barossa Valley, Australia.

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