Zucchini Leek Soup
Ingredients
1 tablespoon olive oil
1 leek ends removed, diced
2 garlic cloves minced or finely diced
½ teaspoon dried thyme
3 large zucchini diced
1 large potato peeled, diced
2 cups broccoli
3 cups vegetable stock
1 tablespoon fresh parsley + more for garnish
pinch salt
pinch ground black pepper optional
Directions
Drizzle olive oil in a large soup pot, and add the leeks, garlic and dried thyme. Saute the leeks on a medium heat for 4-5 minutes, stirring occasionally and being careful not to let the garlic burn.
Tip in the diced zucchini, potato and broccoli, stir well, and cook for 5 minutes.
Pour in the vegetable stock and bring to a boil. Reduce the heat to a very light simmer, add the fresh parsley and cook for 15 minutes.
Use an immersion blender to blend the soup, or transfer batches to a food processor to blend. Ladle into your serving bowls and add any toppings you like.
