Yummy Inspirations: Mothers Day Zucchini, Leek & Broccoli Soup

Welcome to Yummy Inspirations!

I thought I'd start my blog with one of my all time favourite soups. I cook this regularly through winter – it's full of veggie-goodness and has sweetness to it thanks to the juicy red apple.

The combination of vegetables, together with the apple may sound a little odd and a little too healthy, but I urge you to give the soup a try. I'm sure you'll be surprised by the fresh full flavour.

My Mom loves the soup too, so I'd like to dedicate the recipe to my Super-Mom, today, on Mother’s Day!

Another positive - this nutritious soup is also kid friendly. My 10 month old just loves it, on its own or as a "sauce" with some tiny pasta.

This recipe would serve 6 as a starter, so double it if you're feeding a crowd - or want yummy leftovers for a couple of days.

Zucchini, Leek & Broccoli Soup –

1 Leek

1 Onion

1 tsp oil

300g Zucchini

250g Broccoli (I used about half a 500g bag of frozen Broccoli)

1 Red Apple

1 Litre Chicken Stock

1 tsp fresh chopped dill

Salt & Pepper to taste

1. To prepare the leek, cut off the roots from the bottom and the leaves from the top. So you’ll be left with the white part in the middle. Wash the leek really well to ensure there is no dirt between layers.

2. Chop the Leek & the Onion.

3. Soften the leek and onion over low heat for 5 mins.

4. Meanwhile, chop the zucchini and broccoli. Peel, core and chop the apple.

5. Add the zucchini, broccoli and apple to the softened leek and onions.

6. Throw over the chicken stock, add salt and pepper to taste, then bring to the boil and simmer for 20 mins.

7. Allow to cool then blend in a food processor until smooth.

8. To serve – heat up, sprinkle over the fresh dill and enjoy!

Note that if you do intend on serving the soup to your child/children, omit the salt & pepper, adding it rather at the table.

With winter coming up, here in Australia, I'd love to hear of your favourite soup combination.

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