HEALTHY BROCCOLI, ZUCCHINI & LEEK SOUP WITH FETA & SEEDS

INGREDIENTS

• 1 tbsp extra virgin olive oil, plus extra, to serve

• 1 large leek, white part only, thinly sliced

• 2 large celery sticks, pale leaves reserved, finely chopped

• 2 garlic cloves, crushed

• 2 tsp finely grated lemon rind

• 2 (about 300g) potatoes, peeled, chopped

• 500ml (2 cups) salt-reduced vegetable stock

• 1 large zucchini, chopped

• 450g broccoli, cut into florets

• 75g baby spinach

• 50g creamy feta, crumbled

• 1 tbsp pepitas, toasted

METHOD

1 Heat oil in a large saucepan over medium heat. Add leek and celery. Cook, stirring, for 6-7 minutes or until softened. Add garlic and rind. Cook, stirring, for 1 minute or until aromatic. Add potato, stock and 500ml (2 cups) water, and bring to the boil. Reduce heat to low,

SERVES 4. PREP 20 MINS. COOK 20 MINS

partially cover and simmer for 5 minutes. Add zucchini and broccoli. Simmer, partially covered, for 6-7 minutes or until broccoli is tender. Stir in spinach until just wilted.

2 Set soup aside to cool slightly before blending, in batches, until smooth. Season. Return to a clean saucepan and heat over medium heat until warmed through. Serve topped with feta, pepitas, reserved celery leaves and a drizzle of extra oil. – Chrissy Freer