Zucchini, Cauliflower Soup with Sourdough Croutons

 Zucchini, Cauliflower Soup with Sourdough Croutons

(Serves 4)

Ingredients:

4 leeks, whites only, finely sliced

2 garlic cloves, finely sliced

3 zucchinis, roughly chopped

1 large potato, washed and roughly chopped

1 cauliflower, roughly chopped

6 curry leaves

6 cups liquid vegetable stock

4 slices sourdough bread, toasted

1 handful chives

Method:

Heat a large pot over a high heat and add all the chopped vegetables. Add the curry leaves,  six cups of vegetable stock and stir. Cover with a lid and bring to the boil, stirring often. When the potato is soft, remove from the heat and carefully add the hot vegetables to a blender and puree. Add more water according to the consistency you prefer your soup.

Cut the toasted sourdough into square croutons. Chop one handful of chives.

To serve:

Spoon the soup into four bowls. Add some croutons and top with some chopped chives.

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