Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchinis (roughly chopped)
  • 2 medium potatoes (or 3 small, peeled and cubed)
  • ½ leek (chopped)
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • ½ celery stalk (chopped)
  • 3 cups vegetable stock (hot)
  • 2 tablespoons fresh tarragon (leaves only, or about 2 tsp dried)
  • 1½ tablespoons olive oil
  • Sea salt and pepper to taste

Instruction

  • Make soup base: In a large pot heat the oil, add the onion, garlic, leek and celery and cook for 2-3 minutes until softened, stirring frequently.
  • Add zucchinis and potatoes: Add the zucchinis, potatoes, tarragon, stock (approx. 2/3), stir, cover and bring to the boil. 
  • Cook soup: Lower the heat and simmer for about 20 minutes stirring occasionally. 
  • Puree soup: Remove from the heat and puree. Top up with more stock if needed, adjust the seasoning and serve.