5:2 Diet - Carrot, Leek and Mustard Seed Soup

Ingredients

• 10 large carrots roughly chopped
• 1 handful chives fresh chopped
• 1 large leek roughly chopped
• 50 ml yoghurt low fat
• 250 ml soya milk 
• 2 tbsp mustard seeds 
• 1 large onion roughly chopped
• 1 tbsp rapeseed oil 
• 1 pinch salt and pepper 
• 1.5 liters vegetable stock 

Equipment

• food processor
• frying pan
• immersion blender

Directions

1. Heat the oil in a large pan, then add the mustard seeds, after a couple of minutes they will start to pop. Don't let them heat for any longer or they will burn.
2. Add the onions leeks and season them.
3. Saute them for about 5 minutes until they have started to soften.
4. Add the carrots and allow them to cook gently for 5 minutes.
5. Add the stock and bring to the boil. When it has reached boiling point, reduce it to a simmer and leave it to cook away for about 20 minutes until the carrots have softened.
6. Turn of the heat, add the milk and whizz with a hand blender or in a food processor until smooth.
7. Serve with a swirl of milk or a dollop of yoghurt and some chives.
8. Enjoy!