Who’s up for a delicious soup?
My family and I are big soup fans, especially in the winter months. I remember my grandma regularly making soups. I enjoyed the smell of the root vegetables browning in the butter, knowing something tasty was coming up. As I have grow older I have also realised soups are a great choice for the family budget and are easy to make. Winning all round!
I don’t remember enjoying this Zucchini and Leek soup with my grandma (celery was her go-to), but when I saw this recipe in her book I wanted to give it a go. The combination of ingredients looked promising and the vegetables are in season and cheap to buy. A perfect end of winter family dinner.
Really this soup was dead easy to make, and I don’t need to give you the heads up about anything. The only variation I made was to use a stick mixer to puree the soup in the pan rather than use a blender. This saved on dishes and worked just as well.
The flavours didn’t disappoint! Nothing exotic, but comforting and tasty with a loaf of fresh bread and butter. Enjoy!
- 2 leeks
- 2 sticks celery
- 1½ lbs (750gms) zucchini
- 1 carrot
- 1 large potato
- 2 oz. (60gms butter)
- 3½ cups water
- 3 chicken stock cubes
- Salt, pepper
- 2 tbs chopped parsley
- ½ cup cream
- Trim leeks, wash throughly.
- Slice celery, leeks and zucchini; peel and slice carrot and potato.
- Heat butter in large saucepan, add vegetables. Stir to coat vegetables in butter.
- Cover pan, cook over medium heat 5 minutes; stirring occasionally. Do not allow vegetables to brown.
- Add water, crumbled stock cubes, salt and pepper; mix well.
- Bring soup to boil, reduce heat, simmer, covered for 15 minutes or until vegetables are tender.
- Stir in parsley.
- Puree veg and liquid in blender; blend just one cup of soup at a time on medium speed.
- Return soup to saucepan, add cream, reheat without boiling.