Leek cream soup with mozzarella

Ingredients

• 2 pcs Cleaned and sliced leeks
• 1 pcs 1 small onion, wedged
• 1 1/2 l Water
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 2 tbsp Greek yogurt, low fat
• 240 ml Mini mozzarellas

Method

1. 1. Put the sliced onion and leek in a pan. Add water, salt and pepper.
2. 2. Cook over medium heat for about 15-20 minutes.
3. 3. Blend it, then spoon the yogurt into the slightly cooled soup and mix it.
4. 4. Serve warm with grated mozzarella cheese balls.