Zucchini Leek Soup

Ingredients

• 4 medium zucchini roughly sliced
• 2 medium leeks chopped
• 3 chopped garlic cloves
• 1 litre vegetable stock
• 1 can of cannellini beans (425g)
• 1 tablespoon extra virgin olive oil
• Salt and pepper
• Walnuts (small handful)

Instructions

1. 1

   1: Sauté leeks in olive oil for 5 mins on medium heat and add garlic cloves

2. 2

   2: Once leeks have softened, add the zucchini. Season with S+P and sauté all for 5 mins

3. 3

   3: Add drained cannellini beans and vegetable stock

4. 4

   4: Simmer with the lid on for 30 mins until zucchini are soft and cooked through

5. 5

   5: Blend until smooth with a stick or stand blender. Just make sure your blender can take hot liquid and if not, let it cool before blending

6. 6

   6: Taste for seasoning and serve with walnuts to garnish