Leek, potato, zucchini and kale soup

This would have to be one of the quickest and easiest veggie soups to make. I made this one on Sunday night with the intention of freezing a batch, and eating the rest for work lunches.

You can pretty much make up your favourite combo of veggies, as I did here. After a day spent lazing about the house on Sunday post-massive-birthday celebrations (post on that feast to come) I wandered up to the organic co-op on Oxford Street to get a re-hydrating coconut and some vegetables for the week. Most of which then became my delicious soup. I noticed the texture was incredibly creamy, I would attribute this to the type of potatoes, so always try to go for better quality.

Ingredients
3 x leeks (sliced)
1 x small brown onion (diced)
2 x Russian garlic cloves
4 x large dutch cream potatoes
2 x zucchini
1 x carrot
1 x natural veg stock cube (or make your own)
olive or grapeseed oil
enough water to cover ingredients
himalayan sea salt

Sautee the leeks, onion and garlic in some oil until they soften. Add the peeled and roughly chopped vegetables in, cook for two minutes and cover (only just) with water (or home made veggie stock). Bring to the boil, then simmer on low heat until all the vegetables have softened. Remove some of the liquid and set aside. Blend the vegetables in the saucepan with a stick blender and add in leftover liquid until you get the right consistency. In this instance it turned out that I added all of the leftover liquid back in. Season to taste.

I just finished eating the last portion for lunch at work today with some Sonoma Quinoa and Soya toast with leftover pesto! Delish-us x