Zucchini, Carrot and Leek soup

Simone Austin

Ingredients:

Serves 6 Medium Bowls

  • 5 scoops Ensure Vanilla Powder
  • 2 leeks, finely chopped
  • 750g zucchini, sliced
  • 1 carrot, sliced
  • 1 large potato, cubed
  • 2 tablespoons extra virgin olive oil
  • 3 ½ cups water
  • 3 chicken stock cubes
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Method:

  1. Trim leeks and wash thoroughly. Slice leeks and zucchini, peel and slice carrot and potato.
  2. Heat oil in a large saucepan, add vegetables, stir to coat vegetables.
  3. Cover pan and cook over medium heat for 5 minutes, stirring.
  4. Add water, stock cubes, pepper and mix well. Bring to the boil, reduce heat and simmer covered until vegetables are tender. Stir in parsley.
  5. Use a stick blender to blend. Mix the Ensure vanilla powder in 1/3 cup water. Stir in and mix through, reheat without boiling and season with salt and pepper to taste.

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