Zucchini, Leek & Mint Soup - Brooke Kelly Nutrition

Ingredients

• 1 packed cup mint, picked
• 2 large Dutch potatoes, peeled and chopped
• 50ml extra virgin olive oil + 2 tablespoons
• 3 leeks, finely chopped
• 2 brown onions, finely chopped
• 4 large zucchinis, cut into 1 cm thick rounds
• Handful of fresh thyme, picked
• 30g unsalted butter
• 1 tablespoon white wine vinegar
• 500ml chicken stock
• 1 cup hot water
• 3 cloves garlic, minced
• 2 tablespoons cream *optional
• ½ teaspoon lemon zest + 1 tablespoon lemon juice
• Salt
• Pepper
• Sourdough
• Mint
• Grated pecorino or parmigiano reggiano