Courgette and leek soup Recipe

Courgette and leek soup Recipe

preparation 15 minutes cooking time 35–40 minutes

Ingredents

  1. 1 tablespoon olive oil
  2. 2 large sized leeks, cut
  3. 450g large potatoes, cut diced
  4. 900g fresh courgettes, thinly cut
  5. 1.6 litres OR 6¾ cups hot vegetable stock
  6. 1 large size onions , sliced
  7. 125g Cheddar cheese, grated
  8. salt and ground black pepper

Preparation Steps

Step 1: Heat the oil in a large skillet over medium heat. Cook the leeks and potatoes for 10 minutes over a low heat, stirring occasionally. Cook, stirring periodically, for 5 minutes, or until all of the veggies have softened, until the courgettes are tender.

Step 2: Bring the stock and spring onions to a boil in a separate saucepan. Season with salt and pepper, decrease the heat to low, and cook for 20 minutes, stirring occasionally.

Step 3: Allow the soup to cool slightly before blending or processing it in stages in a blender or food processor until it is thick and creamy. Pour the mixture into a clean pan and slowly reheat it.

Step 4: Ladle the soup into shallow soup bowls that have been reheated and dusted with shredded Cheddar cheese.

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