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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 4 medium sized zucchini chopped
- 1 leek chopped
- 1 brown onion diced
- 1 garlic cloves crushed
- 2 potatoes chopped
- 1 teaspoon thyme leaves chopped
- 4 cups vegetable stock
- 1 teaspoon olive oil
Method
- Heat oil in a large saucepan over medium heat. Add the leek, onion, garlic and thyme and cook, stirring, for 1 minute or until the onion and leek softens slightly.
- Increase heat to high. Add the zucchini, potato, stock and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender. Remove from heat and cool for 5 minutes.
- Blend together in a food processor or blender until smooth. Return soup to the heat to warm through.
- Season with salt and pepper. Serve with cream or parmesan cheese (or both!) and with crusty bread.
