Print
Speedy Zucchini Soup
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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Ingredients
- 2 leeks sliced, green tops discarded (I use mine for stock later)
- 1 clove garlic finely chopped
- 2 sticks celery chopped
- 4-6 zucchini depending on size chopped
- 1/2 cup green or puy lentils rinsed
- 8 cups vegetable or chicken stock hot
- 6 tbsp parmesan or grana padano cheese grated, optional
Instructions
-
In a large stock pot fry the leeks, garlic and celery in a little oil until soft. Add the zucchinis and lentils. 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 40 minutes to 1 hour until the vegetables and lentils 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 or yoghurt stirred through.