"Bugga-Bugga" Zucchini and Leek Soup
  • 1 large or 2 small Leeks
  • 3 decent sized Zucchini
  • 7 cups Light Vegetable Broth
  • 3-4 cloves of Garlic, minced
  • Handful Fresh Dill
  • Salt and Pepper, to taste
  • Olive Oil
  1. Clean Leeks by slicing lengthwise- but only 3/4 through and rinsing under running water to remove dirt. Slice leeks into rounds. Slice zucchini into half moons. Finely mince garlic.
  2. In large sauce pan, saute leeks, zucchini, and garlic in olive until soft (about 8 minutes). Add Dill (roughly chopped) and saute until limp.
  3. Add stock, bring to boil, and simmer for 15-20 minutes until everything is soft.
  4. Let soup cool slightly and then run through blender or food processor until smooth- but keep some texture!
  5. Enjoy.
A yummy green soup from Tim.