1stop Organic Gardening

Seeing as I’m still getting an overwhelming amount of both blackjack and lebanese zucchinis from my organic garden, I’ve had to come up with as many ways to use them as possible.

We’ve enjoyed zucchinis in stir-frys, roasted, barbequed, raw in salads, but my favourite way is turned into a nourishing soup.

Leek & Zucchini Soup

2-3 tablespoons oil (I prefer cold pressed, extra virgin, olive oil)

1 large onion, diced

4 cloves garlic, diced

1 or 2 leeks, halved and sliced

3 or 4 zucchinis, diced

3 or 4 potatoes, diced

1 – 1.5litres water or vegetable stock

herbs, salt & pepper to taste

Heat the oil in a large pan, then add onion, garlic & leek. Fry till starting to brown. Add your zucchinis and fry for several minutes. Then add in your potatoes, herbs (I like parsley and thyme) and water or stock. Cover and simmer for about 20 minutes, until potato is soft. Add salt & pepper to taste and beat with a bamix or blender til smooth and creamy. Add a little chopped parsley and / or natural yoghurt for zing.

This recipe is very healthy and delicious – especially if you grow all (or most) of the ingredients yourself, like I do. It freezes well and keeps for up to six months in the freezer. If you freeze it in single serves you can quickly pull one out for lunch and even take to work (if you are able to heat it).

warmly,

Julie

Filed under: Recipes on February 14th, 2008