Winter Weather is here ...

My Mum is coming over to babysit Lucy tonight while Luke and I head out to the footy.  Unfortunately she is unwell with a cold so I thought I would whip up some delish soup for her dinner ... plus this rainy, cool weather is perfect for soup eating!

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