ZUCCHINI AND LEEK SOUP
As you can probably see from my blog to date, this is one of my favourite recipes. I make up a bit pot at the start of the week to enjoy for my work lunch or if I get peckish. It's made from approved low-starch and green vegetables and is yum!
Ingredients:
2 large zucchinis (or 3 small)
2 leeks (or one leek and one onion)2 carrots
Celery (2 or 3 stalks)1L vegetable or chicken stock (can be made with stock cubes / powder)
1 clove of garlic (optional)Salt and pepper to taste
Method:
Heat oil in pot, chop all vegetables, add to pot, stir until coated with oil. Cook for 5 mins, make sure it doesn't burn. Add stock, cook soup for 20 mins or until all vegetables are tender. Blend to a smooth consistency and enjoy!
Yum! Serve with lots of fresh cracked pepper. If you want to make it a little bit creamy without going crazy with the calories, a tiny amount of light cream cheese will do the trick.
Wow that looks great! Got any more soup recipes?
ReplyDeleteI have to say I'm pretty boring and stick to this recipe most of the time. I've read a recipe on the Tony Ferguson forum which sounds nice for Cauliflower and Leek soup.
ReplyDeleteI think basically if you substituted the zucchini for cauliflower (and omitted the carrots) it would be a pretty nice combo. I'm yet to try it myself.