Can you believe winter hasn't even started yet?
Saturday is the day people! The day you pull on your soup-makin' pants and here's a belter for you to kick off the cooler months with.
This delicious soup is packed with vitamins and nutrients to boost your immune system and keep you healthy this winter.
INGREDIENTS:
1 tbs olive oil
1 leek, pale section only, thickly sliced
1 garlic clove, crushed
1 zucchini, ends trimmed, coarsely chopped
1 head broccoli, florets and stems coarsely chopped
1 brushed potato, peeled, coarsely chopped
4 cups (1L) chicken or vegetable stock
1 cup (120g) frozen peas
1/2 cup (125ml) thickened cream
Zucchini noodles, to serve
Flat-leaf parsley leaves, to serve
Chopped chives, to serve
METHOD:
1 - Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek softens. Add the zucchini, broccoli, potato and stock and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 mins or until broccoli stems are very tender.
2 - Add the peas and cream and cook for 2 mins or until heated through. Remove from heat. Cool slightly. Use a stick blender to blend until smooth. Season. 3. Divide the soup among serving bowls. Top with zucchini noodles. Sprinkle with parsley and chives and serve immediately.