Zucchini & Leek Soup Recipe
We are well and truly in the heart of soup season, when chilly days call for warm kitchens, big pots bubbling gently on the stove and comforting bowls filled to the brim.
Smooth, creamy and packed with vegetables, this beautiful soup is like a little bowl of care. It’s especially lovely to make for someone who is under the weather - nourishing, gentle and easy to enjoy during those quiet days of rest and recovery.
Because sometimes, the simplest way to say “I’m thinking of you” is with something warm and homemade.
Ingredients
(serves 6)
- 60g (6 tbsp) butter
- 2 leeks (white part thinly sliced)
- 2 sticks celery (sliced)
- 750g zucchini (topped, tailed & sliced)
- 1 medium carrot (peeled and sliced)
- 1 large potato (peeled and chopped)
- 875ml (3 + 1/2 cups) chicken stock
- Salt and pepper
- 3 tbsp chopped Italian parsley
- 85ml (1/3 cup) cream
- 2 tbsp chopped mint leaves
- 6 mint sprigs
Method
Place butter in a large saucepan over a medium heat to melt. Add leeks, celery, zucchini, carrot, potato and stir until butter coats vegetables.
Cover saucepan and cook vegetables over a medium heat for about 5-10 minutes or until vegetables are sweaty. Do not allow the vegetables to brown.
Add stock and 1 tsp salt.
Bring soup to the boil, cover and then simmer with lid slightly ajar for about 15 minutes or until vegetables are tender. Add chopped parsley and puree the soup in batches. At this stage refrigerate or proceed to the next step.
When ready to serve add cream and reheat to just below boiling. Season to taste.
Pour into heated soup bowls, scatter some chopped mint on top and garnish with mint sprigs.