Zucchini Mint Soup

Ingredients

• 0.5 stalk leek
• 2 Zucchini
• 200 g starchy cooking potatoes
• 2 tbsp olive oil
• 600 ml Vegetable Broth
• 1 sprig mint
• 1 sprig dill
• 100 g light cream
• Salt
• ground pepper

Instructions

1. 1.

   Slice the leek lengthwise, wash it, trim roots and unsightly parts, then cut into thin rings. Wash zucchini, trim ends, and roughly dice. Peel, wash, and dice potatoes as well. Heat oil in a large pot and sauté leek with potatoes. Add broth and simmer gently for about 15 minutes. Then add zucchini and cook another 5-10 minutes until tender. Rinse mint and dill, shake dry, and pluck leaves or tips. Set aside some for garnish; add the rest with light cream to soup. Blend with immersion blender until smooth. If desired consistency is thin, add more broth or reduce further.

2. 2.

   Season with salt and pepper and serve garnished with remaining herbs.