I was so thrilled with the ease and no fuss and deliciousness of this recipe, that I’ve decided to share it on-line. The recipe uses ingredients that you would normally have at home (save perhaps the leeks), and is a cinch to throw together. I had it cooked and blended within an hour and a half, and during the 30 min cooking time you can do the dishes! We didn’t have any cream, but a dash of milk did the job. I have filched a photo off the internet to illustrate, but it looked very much like this! Curried Cream of Vegetable Soup

30g butter
2 leeks
250g zucchini
1 clove garlic
1 stick celery
4 sprigs parsley
1 teaspoon curry powder
2 medium potatoes
1 litre chicken stock
salt, pepper
1/3 cup cream

Melt butter in large pan, add sliced leeks, sliced zucchini, crushed garlic, chopped celery, parsley and curry powder; cook 5 minutes, stirring occasionally. Chop potatoes into large dice, add to pan. Add chicken stock, bring to boil, reduce heat, simmer covered 30 minutes. Puree in blender or food processor in batches, or push through sieve. Return soup to saucepan, season with salt and pepper, stir in cream and reheat without boiling.

Serves 4.

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