A tasty leek and cauliflower soup with a drop of cool Greek yogurt that will definitely tempt your palate.

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 3 large leeks, white and light green part only, sliced into ¼" rounds, plus more for garnish
• 1 medium head cauliflower, cut into small florets
• 2 medium carrots, sliced
• 2 potatoes, cut into 1" chunks
• 2 cloves garlic, chopped
• 6 cups chicken stock
• 1 cup condensed milk
• ½ cup feta cheese, crumbled into small pieces
• Salt and freshly ground black pepper to taste
• 1 cup Greek yogurt
• 2-½ tsp curry powder

Directions

1 Heat the olive oil and butter in a large pot over medium heat. Add the leeks, cauliflower, carrots, potatoes and garlic and sauté until the vegetables are soft, about 10 minutes.

2 Stir in the stock and bring the mixture to a boil.

3 Reduce the heat, cover and cook until the potatoes are tender, about 30 minutes.

4 Remove the soup from the heat and purée using an immersion blender, or in batches using a food processor. Stir in the condensed milk and feta cheese; season to taste with salt and pepper.

5 In a small bowl, stir together the greek yogurt and curry powder until blended.

6 Serve the soup with a dollop of the yogurt mixture, garnishing with a few leek rounds and some additional black pepper.

Prep time: 1 hour.
Serves 10.