You may also like
Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 tbs olive oil
- 1 leek, pale section only, ends trimmed, washed, thinly sliced
- 2 celery sticks, ends trimmed, halved lengthways, thinly sliced
- 2 zucchini, trimmed, quartered lengthways, thinly sliced
- 350g desiree potatoes, peeled, cut into 1.5cm pieces
- 750ml (3 cups) salt-reduced chicken stock
- 150g (1 cup) frozen peas
- 2 tbs shredded mint (optional)
Method
- Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.
- Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through.
- Ladle the soup among serving bowls. Sprinkle with mint, if desired.
