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Ingredients: -
2 Tbsp olive oil,
1 leek, trimmed, washed, thinly sliced,
2 carrots, finely chopped,
2 celery stalks, trimmed, sliced,
1 small swede, peeled, chopped,
1 litre chicken stock,
2 cups water,
1/3 cup soup mix, rinsed,
300 gram can corn kernels, drained,
1 zucchini, chopped,
2 tablespoon chopped parsley,
METHOD: -
Heat oil in a large saucepan on high. Sauté leek, carrot, celery and swede for 4-5 minutes until leek is tender.
Add stock, water, and soup mix. Bring to boil. Simmer covered for 35 minutes.
Stir in corn and zucchini. Season to taste. Simmer, uncovered, for a further 5-10 minutes. Remove from heat. Stir parsley through soup - Serve Hot with Crusty Rolls.