Herby zucchini, leek and potato soup | delicious. Australia

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped leeks and onion; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced potatoes and zucchini to the pot; stir to combine.

Pour in vegetable broth and add thyme and bay leaves.

Bring the mixture to a boil, then reduce heat to low.

Cover and simmer until vegetables are tender, about 20-25 minutes.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in cream and season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

Equipment Needed

Allergens