Ingredients
For the soup
1 tbsp vegetable oil
1 carrot, sliced
50g/1¾oz leek, green part only
300ml/10fl oz/½ pint chicken stock or vegetable stock
30ml/1fl oz milk
Salt and freshly ground black pepper
Serve
25g/1 oz Greek-style yoghurt

Method
For the soup
1. In a saucepan heat the oil and sweat the carrot and leek for 2-3 minutes. Add the stock and cook for five minutes.
2. Add the milk and season with salt and pepper.
3. Blitz in a blender until the soup is smooth.
4. Serve and garnish with a dollop of Greek-style yoghurt.