Potato Zucchini Soup

Ingredients

• 1 stalk of leek
• 2 zucchinis
• 200 g starchy cooking potatoes
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 150 g peas (frozen)
• 2 Handfuls Basil
• Salt
• white pepper

Instructions

1. 1.

   Slice the leek lengthwise, wash and trim it, then cut into thin rings. Set aside 1–2 handfuls for garnish. Wash, trim and roughly dice the zucchinis. Peel, wash and dice the potatoes.

2. 2.

   Heat the oil in a large pot and sauté the leek with the potatoes. Add the broth and let simmer gently for about 15 minutes. Then add the zucchini and peas and cook another 5–10 minutes until tender.

3. 3.

   Rinse the basil, shake dry, pluck the leaves and fold about half into the soup. Use an immersion blender to puree finely. Depending on desired consistency, add more broth or reduce slightly. Season with salt and pepper, then serve garnished with leek rings and basil.