We love a winter-warming soup, and this curried leek soup is light and easy. In fact, it’s as easy as putting on your comfy slippers.

At BNWC we stock the Meadow & Marrow curry bone broth you’ll need for this recipe. So call in and see us, and buy your jar today!

Ingredients

4-5 cups (400g) leeks – trimmed, cleaned, and finely sliced

3 cups (350g) diced zucchini

4 cups (1 litre) water

1 ½ tsp sea salt

4 tsp Meadow & Marrow Curry Bone Broth (available at BNWC)

To serve

1 small zucchini cut into 3-4mm ribbons

Organic butter

Toasted bread

Method

Put the leeks and zucchini into a saucepan with the water, salt, and curry bone broth.

Bring to a boil, and simmer for about 12 minutes until the leeks are tender.

Remove from heat, and puree until smooth using a stick blender.

Divide immediately into four bowls with zucchini ribbons on top.

Serve with toast drizzled with butter.