This soup is very light and refreshing - well needed for summer days.It's also perfect for using any leftover vegetables that you may have at the back of your fridge.
Ingredients:
2 Tbsp olive oil
1 leek, sliced
2 cloves of garlic
2 celery sticks, sliced
2 medium size courgettes or more, also sliced
pinch or two chilli flakes
1 litre veggie stock
salt and pepper
fresh mint
feta cheese for garnish + mint leaves as well as olive oil
In a large cooking pot heat up the oil, add the leek and garlic and sauté for five minutes.
Add the celery and courgettes, season with salt and pepper and cook for about 5 minutes.
Add the stock and bring to the boil.
Cook on low heat for 20 minutes.
Blend the soup until smooth. Stir through the chopped mint.
To serve scatter some mint leaves, feta cheese, pepper and olive oil if you wish.
