Creamy leek soup
This creamy leek soup is very easy to prepare and tastes great. An easy gluten-free and vegetarian lunch.
Heat the olive oil in a small saucepan, add the onion, garlic and leek and sauté for 4-5 minutes, or until softened but not coloured.
Add the vegetable stock, milk and seasoning and bring to the boil. Simmer for six minutes, then remove from the heat and allow to cool slightly. Pour into a food processor and blend until smooth.
To serve, pour into a bowl and garnish with a swirl of double cream and chopped chives.