This Soup was served one summer at our Aunty Isabella's house. Knowing that my girls don't eat soup, I was worried that they would make a fuss over eating it. My worry was needless as they eat the soup like it was their favourite food. So I quickly ask for the recipe and have been making the soup ever since to my children delight. This is definitely a winner! Also delish served cold in the summer.
Ingredients:
3 Leeks
5 Courgette’s
5 Cloves of Garlic
1 Tablespoon Coconut Oil or Butter
Vegetable Stock or Bone Broth
Peel and crush the gloves of garlic
Cut the Leeks and Courgettes into chunks.
Place Coconut Oil or Butter in large sauce pan on medium to high heat.
Once melted add the garlic and leeks - fry for 1 minute.
Add courgettes and fry for a few more minutes until lightly browned.
Pour enough vegetable or both broth into the pan until the vegetables are just covered.
Simmer until soft.
Blend in your blender or use a hand blender until smooth.
Serve hot with a sprinkle of toasted tamarin seeds
Enjoy!
With Love,
Kerstin x
Ingredients:
3 Leeks
5 Courgette’s
5 Cloves of Garlic
1 Tablespoon Coconut Oil or Butter
Vegetable Stock or Bone Broth
Peel and crush the gloves of garlic
Cut the Leeks and Courgettes into chunks.
Place Coconut Oil or Butter in large sauce pan on medium to high heat.
Once melted add the garlic and leeks - fry for 1 minute.
Add courgettes and fry for a few more minutes until lightly browned.
Pour enough vegetable or both broth into the pan until the vegetables are just covered.
Simmer until soft.
Blend in your blender or use a hand blender until smooth.
Serve hot with a sprinkle of toasted tamarin seeds
Enjoy!
With Love,
Kerstin x
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