Courgette And Leek Soup Recipes

LEEK AND COURGETTE SOUP

Steps:

• Heat the oil in a pan and sweat the vegetables under a lid for 10 - 12 minutes until tender, stirring occasionally.
• Add the stock and pepper and bring to the boil.
• Lower the heat and simmer for 15 minutes.
• Partially blitz with a stick blender leaving lots of chunks for texture.
• Serve.

ZUCCHINI AND LEEK SOUP

Steps:

• Trim leeks, wash thoroughly.
• Slice celery, leeks and zucchini; peel and slice carrot and potato.
• Heat butter in a 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 a blender; blend just one cup of soup at a time on medium speed.
• Return soup to saucepan, add cream, reheat without boiling.

COURGETTE AND LEEK SOUP

Steps:

• Heat the oil in a large pan . Add the onion and leeks; cook for 5-10 minutes Add courgettes and cook, stirring, for a further 5 minutes.
• Add stock and rosemary , then bring to the boil. Season, reduce the heat and simmer for 20 minutes.
• Cool the soup slightly and whiz soup with a liquidizer until smooth.
• This is now the stage where you freeze.
• Reheat the soup gently and serve with your favorite soup side.