Herby zucchini, leek and potato soup

Name: Herby zucchini, leek and potato soup recipe
Yield: 4
Ingredients: 100ml extra virgin olive oil; 50g butter; 3 leeks, thinly sliced; 2 garlic cloves, finely chopped; 1 tbs finely chopped rosemary; 600g potatoes, peeled and chopped; 3 zucchinis, thinly sliced; 6 cups (1.5L) Massel Vegetable Liquid Stock; 1 bay leaf; 60g finely grated parmesan, plus 1 rind; 50g baby spinach leaves; 1/2 bunch flat-leaf parsley leaves, chopped; 60g sour cream; Sourdough croutons, to serve; 2 tbs each chopped chives & dill sprigs

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by Phoebe Wood

May 24, 2021

This herby potato and leek soup is perfect for an autumn evening.

100ml extra virgin olive oil
50g butter
3 leeks, thinly sliced
2 garlic cloves, finely chopped
1 tbs finely chopped rosemary
600g potatoes, peeled and chopped
3 zucchinis, thinly sliced
6 cups (1.5L) Massel Vegetable Liquid Stock
1 bay leaf
60g finely grated parmesan, plus 1 rind
50g baby spinach leaves
1/2 bunch flat-leaf parsley leaves, chopped
1/4 cup (60g) Woolworths Sour Cream
Sourdough croutons, to serve
2 tbs each chopped chives & dill sprigs

Method

1.

Melt oil and butter together in a large saucepan over low heat. Add leek and 1/2 tsp salt flakes, and cook, stirring, for 25 minutes or until very soft. Add garlic and rosemary, and cook, stirring, for a further 5 minutes or until softened and fragrant.
2.

Add potato, zucchini and stock with bay leaf and parmesan rind, and bring to a simmer. Cook for 30 minutes or until potato is very tender. Fold through parmesan, then add spinach and parsley. Remove from the heat and discard parmesan rind.
3.

In two batches, transfer soup to a blender and whiz until smooth. Season to taste. Combine sour cream with 1 tbs cold water, to loosen.
4.

Divide soup among bowls and drizzle with sour cream. Scatter with croutons, then top with chives, dill and freshly ground black pepper, to serve.