Broccoli, Zucchini and Leek Soup

Gluten, Dairy, Egg, Nut Free

INGREDIENTS:

• 300g Broccoli (See Notes)
• 300g Zucchini
• 50g Leek
• 30g Extra Virgin Olive Oil
• 1 Tbl Himalayan Salt
• Pinch Cayenne Pepper (can omit)
• Cracked Pepper to taste
• 650g stock/bone broth

METHOD:

Conventional:

1. Place all ingredients into a saucepan and bring to the boil.  Allow to simmer for 15 minutes until vegetables are soft.
2. Pour into a blender (or use a hand blender) and blend until smooth

Thermomix:

1. Place all ingredients into the thermomix bowl (making sure the liquid is below the max line) cook 100 degrees/20 mins/ spd 2 with MC off
2. Place on MC and blend soup 1 min/sp 9

NOTES:

I like to freeze the stems cut off from the broccoli and use them in soups, but the florets can also be used in this soup.

You can substitute the stock paste and water with bone broth or liquid stock if preferred

This soup is great cold or hot served with your favourite garlic bread or Garlic Pizza