Courgette and leek soup
Total time and servings
Prep time: 20 mins
Cooking time: 25 mins
50g butter or margarine
675g courgettes, sliced
225g leeks, sliced
1 carrot, sliced
1 potato, sliced
900ml vegetable stock
1 vegetable stock cube
50ml single cream
2 tbsp chopped parsley
Salt and pepper to taste
Heat the butter in a large saucapan and add the vegetables. Stir to coat the veg with the butter.
Cover the pan and cook over a medium heat for 5 minutes, stirring occasionally.
Do not allow them to brown, we are only looking to soften the vegetables.
Add the stock and stock cube, and salt and pepper to taste.
Bring to the boil, then reduce and simmer whilst covered for 15-20 minutes until the vegetables are tender.
Blend until smooth in a liquidizer, food processor or use a stick blender.
Return the soup to the pan and stir in the cream and parsley.
Reheat gently without boiling.
To serve, you could add a swirl of cream and garnish with parsley and enjoy with a crusty roll.