Zucchini and Leek Soup

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
A word from the cook
Good Manners - The sound you don't make while eating soup.

2 leeks
2 sticks celery
750 grams zucchini
1 carrot
1 large potato
60 grams butter
3 1/2 cups water
3 chicken stock cubes
salt, pepper
2 tbspn chopped parsley
1/3 cup cream

  1. Trim leeks and wash thoroughly.
  2. Slice celery, leeks andzucchini.
  3. Peel and slice carrot and potato.
  4. Heat butter in large saucepan, add vegetables, stir to coat in butter.
  5. Cover and cook over medium heat 5 mins, stirring occasionally.  Do not allow vegetables to brown.
  6. Add water, crumbled stock cubes, salt and pepper, mix well.
  7. Bring soup to boil, reduce heat, simmer covered 15 mins or until vegetables are tender.
  8. Stir in parsley.
  9. Puree vegetables and liquid in electric blender – blend just 1 cup of soup at a time on medium speed.
  10. Return soup to saucepan, add cream and reheat without boiling.


0 Notes