Zucchini And Leek Soup
Ingredients
2 Leeks
2 Sticks Celery
750g Zucchini
1 Carrot
1 Large Potato
60g (3 tbs) Butter
3 ½ cups Water
4 Chicken Stock Cubes
Salt (one teaspoon),
Pepper
2 tbs chopped parsley
1/3 cup Cream (if desired)
Crusty Bread to serve
Method
Trim leeks, wash
thoroughly.
Slice celery, leeks,
zucchini. Peel and slice carrot and
potato.
Heat butter in large
saucepan and add vegetables. Stir to
coat.
Cover and cook over medium
heat for 5 minutes, stirring occasionally (don’t let veggies brown).
Add water, crumbled stock
cubes, salt and pepper. Mix well.
Bring soup to boil, reduce
heat, simmer covered for 15 minutes or until veggies are tender.
Stir in parsley. Puree veggies and liquid in electric blender
(1 cup at a time on medium speed).
Return soup to saucepan,
add cream, reheat without boiling.
** Serve with crusty bread

















