Zucchini & Cauliflower Soup

Ingredients

• 1 leek, washed and sliced
• 2 large zucchinis, chopped
• 1/2 head cauliflower, chopped
• 2 cloves garlic, crushed
• 4 cups chicken or vegetable stock, heated
• 1 tsp. Dijon mustard
• Sprinkle oregano
• 1 tbsp. olive oil
• Cracked pepper

Method

1. 1Heat a medium pot with olive oil and sauté leek on low heat, approx 5 mins. 
2. 2Turn up heat to medium, add zucchini, garlic and oregano and stir a further couple of minutes.
3. 3Now add the cauliflower, Dijon mustard, season with salt and pepper to taste. 
4. 4Heat stock and add to pan.  Simmer for 20 minutes, taste and add more seasoning if needed.
5. 5Turn off heat and blend until smooth.
6. 6Enjoy!