Zucchini Leek Soup

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Autumn is coming, hello soup season!

Before moving to Portugal, we were in Belgium for 2 months -which meant we ate a lot of soups. I was never really a soup eater, but in those two months I was completely converted. It’s a great way to pack in your vegetables. Not to mention, great for dieting without trying.

Rug up and enjoy xx

Ingredients

  • 2 zucchinis (chopped)

  • 400g of leek (chopped)

  • 1/2 large onion or 1 medium onion

  • 4 garlic cloves

  • 2 vegetable stock cubes

  • Water

  • Condiments: Olive oil, Salt & Pepper.

Method

  1. SAUTÉE the onions and garlic in large pot with olive oil until golden.

  2. ADD the chopped zucchini, leek and vegetable stock into the pot. Fill it up with water until all the vegetables are covered.

3. COOK for 20 minutes.

4. BLEND the mixture using a hand mixer.

Serve with warm toasted bread with butter and enjoy! x

Tips

  • Make croutons!! I love adding croutons. Just season old bread cut into pieces with olive oil, mixed herbs and S&P, bake for 15 minutes.

  • Add more water if you like your soup less thick. You can even do this after or while you are blending.

  • Optional to garnish with fresh parsley or fried pieces of leek (fry them in a pan with olive oil).

  • Keeps for 2 days in the fridge.

Lizbeth Pal-DevelterComment