Zucchini, Potato & Leek Soup
A winter warmer favourite in my household!
This soup is so creamy and delicious, but at the same time a healthy option for a winter dinner! The potato makes it creamy, the leek gives it a depth of flavour and the zucchini gives it the beautiful colour!
This is a winter staple recipe for me, it is so easy to throw all the veges into the pot and boil them and then blend it up and dinner is on the table within 30 minutes.
Crunchy croutons are optional but also, a must?! I mean, you can’t go past adding a crouton to your soup. It adds a crunch element and makes it even yummier.
If you don’t want to add croutons, then a buttered breadstick will go just as well!
Prep Time: 5 min
Cooking Time: 30 min
Serves: 4
Ingredients:
2 leeks, roughly chopped - white & pale green parts only
2 garlic cloves, roughly chopped
600g potatoes, peeled and cut into quarters
2 large zucchinis, roughly chopped
1 TBS butter
Drizzle olive oil
1L chicken stock (sub vegetable stock)
1 cup water
1 TBS vegeta / stock powder
Handful fresh parsley
2 TBS pure cream (or more to your tasting)
Salt & pepper to taste
Croutons:
2 slices bread, cut into small cubes
Melted butter or olive oil
Method:
Heat a heavy based pot over a medium/high heat
Add the butter & olive oil and cook until the butter melts
Add in the leek and cook for 5-10 minutes until softened and caramelised
Add in the zucchini and potato and mix to combine
Add in the stock, water and stock powder. Mix until combined
Bring to a boil and simmer for 25 minutes
Meanwhile, make the croutons by pre-heating oven to 180c. Toss the bread cubes with the butter or olive oil and bake for 5-10 minutes until golden and crunchy
Add the handful of fresh parsley to the soup
Using a stick blender, blend the soup until smooth. (If using a blender/food processor, ensure it has cooled down before blending)
Add in the cream and mix until combined
Add salt & pepper to taste
Top with fresh chives, croutons and a drizzle of cream and enjoy!
