Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Leek & Zucchini soup.

Ingredients

6-8 zucchini

1 leek

¾ white sweet potato or

2 medium potatoes

30-50 g butter

1 clove garlic

1 teaspoon curry powder

4-5 cups chicken stock

300ml cream

Method

Slice zucchini & leek. Cut potato into small dice & crush garlic.

Place butter, leek, zucchini, potato & garlic in saucepan with curry powder & heat gently to sweat off till translucent.

Add four cups stock. If too thick add extra cup of stock. Bring to the boil & simmer for about half an hour.

When vegetables are mushy, cool slightly then blend with whizz stick or food processor. Bring back to boil, add cream & reheat without boiling.

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