Cream of Zucchini & Herbs Soup
Servings: 4
Equipment
- Immersion hand blender
Ingredients
- 2 tsp of olive oil
- 1 cup of sliced leek about 1 leek, only the white part
- ¾ cup of chopped celery about 1 stalk
- 4 cups of chopped zucchini about 2 medium zucchinis
- 1 medium potato chopped
- 2 cups of water
- ½ tsp of ground basil
- ¾ tsp of ground thyme
- Salt & black pepper to taste
Instructions
- In a medium saucepan, heat the olive oil then add the sliced leek, cook for 2 minutes, add the celery and cook for another 2 minutes.
- Add the zucchini, potato, water, basil and thyme. Bring to a boil then simmer for about 6 minutes, or until the potato is tender. Add the salt and pepper to taste.
- Using a hand blender, cream the soup. Drizzle with olive oil and enjoy!