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!
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)
1 small zucchini cut into 3-4mm ribbons
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.