A delicious and nutritious soup that is quick and easy to make. The soup can be vegan depending on the stock chosen and whether it is served with cream.
In a large stock pot fry the leeks in a little oil until soft. Add the zucchinis and potatoes. Cook with the leeks for 2 minutes. Pour in the hot stock and bring to the boil. Place the lid on the pot and cook on medium for 20 minutes or until the vegetables are soft. Take of the heat and blend with a stick blender until smooth. Serve piping hot in soup bowls topped with a sprinkling of cheese - and a cheese toasty. Can also be served with cream stirred through.