ZUCCHINI LEEK & MINT SOUP
- 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.