Zucchini and Leek Soup

Well, it certainly feels like soup weather in Melbourne this weekend. As I’m writing this the rain is falling and emergency flooding alerts keep popping up on my watch. This soup is chock full of vegetables and comes together relatively quickly. It also smells delicious as its cooking – it’s all that butter. Finish with a drizzle of cream if you are feeling luxurious.

Ingredients

• 60gm butter
• 2 leeks, sliced and washed carefully
• 2 sticks celery, sliced
• 750gm zucchini, sliced
• 1 large carrot, peeled and sliced
• 1 large potato, peeled and sliced
• 4 cups water
• 3 chicken or vegetable stock cubes
• 2 tbsp chopped parsley
• Salt & pepper to season

Directions

Melt the butter in a large casserole or saucepan over medium heat.

Add the vegetables, stir to coat in the butter.

Cover the casserole, cook over medium heat for 5 minutes, stirring occasionally. You don’t want to brown the vegetables here.

Add water and stock cubes. Bring the soup to a boil, reduce heat and simmer covered until the vegetable are tender, about 20 minutes. Add in the chopped parsley.

Puree the soup either with a stick blender or in batches in a blender.

Check for seasoning, adding salt and pepper as necessary. Serve with a drizzle of cream and crusty bread or toast.

I hope you all stayed warm and dry this weekend. Stay well and take care of your loved ones in these uncertain times. Enjoy. Sheryl x