Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) olive oil
  • 500g (1lb) leeks, washed and sliced
  • 1 carrot, peeled and chopped
  • 200g (½lb) peeled potatoes, chopped
  • 2 celery ribs, washed and chopped
  • 1kg (2lbs) zucchini, washed and chopped
  • 750ml (3 cups) vegetable stock

Instruction

  • Heat the oil in a large pot.
  • Gently fry the leeks in the oil for about 5 minutes or until they have softened.
  • Add the carrot, potato and celery to the leeks and cook for another 5 minutes.
  • Add the zucchini and stock to the pot and let the soup reach a simmering point.
  • Cook for 10 minutes or until all the ingredients are cooked through and tender.
  • Transfer the contents to a food processor and blend until smooth.
  • Garnish with cream, freshly ground pepper, cayenne pepper and freshly grated zucchini. Serve with your favourite bread.