We need warmth from the inside out on days like today. nothing like a pot of soup, particularly one that can be put together in no time at all. This is a very simple soup. Change the Zucchini for Cauliflower, add any herbs you may have - parsley and mint work well with zucchini, whilst sage marries well with cauliflower. I am also roasting some veges to have as a little side salad. A stick blender is a really handy piece of kitchen equipment to have - cheap and easy to clean!
Keep warm my friends, and fill yourself with good nourishing foods to avoid the inevitable gazing when the weather gets cold.
1 leek sliced
5 zucchini sliced
1 garlic clove chopped
2 handfuls of English spinach leaves, or the green
leaves from 3 stems of silverbeet
1 tblspn oil
1 heaped teaspoon curry powder
salt and pepper
Put a saucepan on the stove
Add the oil and warm a little
Add the leek and allow to soften, stirring occasionally
Add the curry powder and stir, together with leeks, for 1 minute
Add the chopped zucchini and garlic and stir occasionally for about 3 minutes
Add the vegetable stock (preferably hot), just so the liquid is level with the vegetables
Bring to the boil and simmer for about 10 minutes, until zucchini is cooked but not mushy.
Add the spinach leaves for the last minute, just so they wilt
Use a stick blender or a blender to blend the soup.
Like most of the squash family, zucchini is fairly bland, so try not to overcook this vegetable
and season well