Courgette Soup with cream

Shopping list

• 50 g Butter

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• 2 TBSp Oil

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• 625 g Courgettes

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• 250 g leeks — sliced

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• 900 ml Vegetable Stock

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• 1 UNIT Pepper to taste

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• 2 TBSp Cream

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• 2 TBSp Chopped Parsley

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Step by step

1. 1

   Cook the Leeks and Courgettes in oil for 5 mins (Covered to keep in the moist goodness and flavour)

2. 2

   Male up and/or add the Stock

3. 3

   Bring to the boil

4. 4

   Cover and Cook for 15- 20 mins

5. 5

   Stir In Cream and Parsley and Pepper