Ingredients

30 g butter

150 g leek (white part only), cut to rings

120 g carrot, cut to rings

1 tablespoon Vegeta Chicken Stock Powder

600 g zucchini, cubed

celery leaf

600 ml water

1-2 teaspoons corn flour

1 teaspoon lemon juice

1 teaspoon olive oil

Side Dish:

65 g couscous

200 ml water

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons35 min

• 1 In melted butter cook the leek and carrot.
• 2 Sprinkle the vegetables with 1 teaspoon of Vegeta Chicken Stock Powder and braise for another 10 minutes.
• 3 Add the zucchini, celery leaf and the remaining Vegeta Chicken Stock Powder.
• 4 Continue to braise the vegetables, continually adding small amounts of water, until they soften.
• 5 While the vegetables are still warm, chop finely in the food processor. Then return the vegetables into the pan, cover with about 600 ml of hot water and bring to boil.
• 6 Mix corn flour with about 50 ml of water and using a whisk blend into the soup. Continue stirring on mild heat for about 30 seconds.
• 7 Just prior to completing the recipe add in the lemon juice and olive oil.