Creamy, high in protein and perfect for everyday meals – the classic cheese and leek soup in a lighter version.
Creamy cheese and leek soup with lean turkey mince, Skyr and light cream cheese. High in protein, lower in fat and perfect for meal prep.
1. Dice the onion, finely chop the garlic and wash the leek thoroughly before cutting it into thin rings.
2. Heat the olive oil in a large pot. Sauté the onion and garlic for 2–3 minutes until translucent.
3. Add the turkey mince and cook until browned and crumbly. Season with salt and pepper.
4. Add the leek and cook for about 5 minutes until it softens slightly.
5. Pour in the vegetable broth and let the soup simmer over medium heat for 10–15 minutes.
6. Stir in the light cream cheese and grated light cheese until fully melted.
7. Remove the pot briefly from the heat and slowly stir in the Skyr.
8. Season with nutmeg, salt and pepper to taste.
Tip:
Do not let the soup boil vigorously after adding the Skyr to keep it extra creamy.
Ingredients can be replaced depending on the recipe. This changes calories, macros, allergens and possibly servings. Dynamic alternatives are handled directly in Athletic-AI.
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