One of my fave soups to cook and soo warming in this winter weather! The walnut gives this soup a creaminess and a whole new dimension of flavour. Get blitzin!
YOU WILL NEED:
500g diced zucchini
1 leek sliced thinly
1 cup walnuts
3 garlic cloves diced
5-6 thyme sprigs
organic extra virgin olive oil (evoo)
1 litre organic vegetable stock
cracked black pepper
himalayan sea salt
pinch of paprika
chopped chives
Method
Heat the evoo in a heavy based pan and gently sauté the leek. Add the thyme and garlic and sauté for 1 min. Add the diced zucchinis and walnuts and stir. Add the vegetable stock, bring to the boil, and then simmer for around 30 mins.
Allow the soup to cool a little. Blend in batches until smooth and silky.
Sprinkle with himalayan sea salt, cracked black pepper, a drizzle of olive oil a sprinkling of paprika and some chopped chives to serve.
