This Zucchini and Leek Soup is just what you need on a cold night during the week, when you are tired and need something easy to make, tasty and well combined.
Well, perhaps if you have lashings of parmesan and yoghurt with it, forego eating any bread. Otherwise you can bulk it up with toasted seed bread and be sparing with the toppings. Just add more parsley. Either way, this is a simple dinner (or weekend lunch) meal and it will leave you feeling full but not bloated.
The fennel seed adds a lovely dimension to the flavours, especially if the seeds are freshly crushed and a light peppery pinot noir finishes it off beautifully.
Zucchini and Leek Soup
Serves 4. 15 minutes preparation time.
I large leek – finely sliced
5 zucchini – sliced
1 onion – chopped
4 cloves of garlic– crushed or finely chopped
I small green chilli – chopped
1/2 tsp of fennel seed – crushed
1 litre of vegetable stock
Italian parsley – finely chopped
Tzatziki or Greek yoghurt
Salt and ground black pepper
1. Put onions, leek, chilli and garlic in heavy bottomed pot with a little olive oil
2. Cook on a slow heat until lightly browned
3. Add zucchini and 1 litre of vegetable stock and a half tsp of ground black pepper and crushed fennel seed each
4. Bring to the boil and then reduce to simmer until zucchini is soft (20 minutes)
5. Put in blender briefly to create a coarse texture
6. Serve hot with a dollop of yoghurt or tzadziki and generous sprinkle of parsley and parmesan