Zucchini and Leek Recipe

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By Jim Macheras



45g Olive oil butter
2 Cups of chicken stock
1 Cup vegetable stock
1 Medium onion finely chopped
1 Garlic clove
6 Medium Zucchini sliced into cubes
3 Trimmed leeks
2 Carrots cut into cubes
500g Sweet potato cut into cubes
1 Bacon rash
1 Teaspoon Ginger
1 Teaspoon salt
1 Teaspoon paprika
1 Teaspoon mixed herbs
1 Flat teaspoon salt
1 Teaspoon pepper

1. Heat olive oil butter in a casserole and add onions, garlic and bacon rash, then slowly cook for about 2 minutes

2. Add the zucchini cubes, leek, carrots, sweet potato ginger, mixed herbs, pepper, paprika, and salt and cook for 6-8 minutes

3. Add the chicken and vegetable stock in 7 cups of water and cook for a further 20 mins

4. Blend it all together once you feel that it’s ready and taste

5. Garnish soup with sour cream and chives when served

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