Ingredients
1 tbs olive oil
1 leek, pale section only, ends trimmed, washed, thinly sliced
2 celery sticks, ends trimmed, halved lengthways, thinly sliced
2 zucchini, trimmed, quartered lengthways, thinly sliced
350g desiree potatoes, peeled, cut into 1.5cm pieces
750ml (3 cups) salt-reduced chicken stock
150g (1 cup) frozen peas
2 tbs shredded mint (optional)
Preparation
Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft. Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through. Ladle the soup among serving bowls. Sprinkle with mint, if desired.
