Ingredients

• 2 tablespoons olive oil
• 1 leek light green part only, washed wall and sliced thin
• 1 whole celerette diced (remove core, use most leaves, reserve some for garnish)
• 2 cloves of garlic minced
• 3 cups chicken or vegetable stock
• 1 cucumber, halved and de-seeded
• 1/2 cup fresh dill chopped
• 1 avocado diced
• 1/4 cup plain Greek yogurt optional

Method

Heat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celerette and garlic.

Sauté the vegetables until tender, about 5 minutes.

Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft.

Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and dill and blend well to combine.

Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth.

Stir in the additional diced cucumber, cilantro and avocado and serve immediately. Top with your favourite seeds (hemp, nigella, sesame) and reserved celery leaves.