- 2 leeks
- 2 zucchini
- 2 cloves garlic
- 3 small potatoes
- a handful of flat leaf fresh parsley
- the juice of half a lemon
- salt and pepper to taste
Peel the potatoes and dice them into 1cm pieces. Place them in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 to 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Cook the potatoes in gently boiling water until tender.
In the meanwhile, prepare the other vegetables. Cut the ends off the leeks, wash them under running water and cut them into 1cm slices. Peel and chop the zucchini. Peel and slice the garlic. Roughly cut the parsley. Drain the potatoes in a colander.
Take a large pot, add all your chopped and sliced ingredients, and cover them with water. Cook for around 10 minutes with the lid askew, until the zucchini and leeks have softened, but are still holding their shape.
Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat. Season with salt and pepper. Pulse until smooth using a hand blender, add the lemon juice to it and serve!