This has to be one of my all time favourite soup recipes – it’s simple and yet oh so delicious. It makes the most of fresh produce that I’ve picked up at the local markets. And if I had been more organised (but ill forgive myself as I was pregnant) I could have grown the leeks and the zucchini to make this soup even more special.
On that note, I hope to have a few more gardening posts up shortly! River Cottage Australia – you’ve got me well and truly inspired.
ZUCCHINI AND LEEK SOUP
2 medium leeks
6 medium zucchini
2 small carrots
2 small potatoes
1 litre of chicken stock
1 tablespoon of unsalted butter
Sea salt and black pepper
In a deep saucepan, melt the butter and add the sliced leeks. Then add the sliced zucchini, stirring for 5 minutes to allow the veggies to soften. Add the sliced carrots and the sliced potato and then cover with chicken stock.
You may need to top up your pot with a little extra water so that all the veggies are covered and then simmer for 40 minutes are until all the veggies are tender. Blend with a stick blender and then serve.