ZUCCHINI LEEK & MINT SOUP

 

 

Serves 4

 

  • 1 zucchini, grated
  • 1 leek (white part only) finely chopped
  • 1 tablespoon finely chopped mint
  • 3 cups gluten free vegetable stock 

 

Place all ingredients in a medium saucepan. Bring to the boil, reduce heat and simmer for 20 minutes or until tender.  Season to taste and serve.

 

Tip:  For a long, happy ‘leek’ life ... Trim and discard the top, keep in a plastic bag in a crisper section for up to 1 week.

Vegetables:

Herbs:

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