Zucchini and Leek soup

Ingredients

30ml (2 tbsp) olive oil

400g leeks, washed and sliced

1 onion chopped

1-2 garlic cloves chopped

200g peeled potatoes, chopped

2 sticks celery chopped

1kg zucchini chopped

750ml (3 cups) vegetable or chicken stock

1 Tbsp chopped fresh thyme (lemon or both)

½ cup parsley

1Tbsp butter

2 Tbsp yogurt or sour cream

¼ cup cheese

Method

Heat the oil in a large pot and gently fry the leeks for about 5 minutes or until they have softened.

Add the potato and celery to the leeks and cook for another 5 minutes.

Add the zucchini, thyme and stock to the pot and let the soup reach a simmering point. Cook until all the ingredients are cooked through and tender.

Remove from heat and stir in parsley and blitz until smooth. 

Add butter, cheese, yogurt/cream to taste. Season to taste.

Serves 4-6

Chook's note: substitute onions for leeks if you can't get them (or they're fearfully expensive). The end result will taste as good. 

Celeriac would work beautifully in this too.