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| Parenting Essentials |
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Zucchini & Leek Soup |
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During pregnancy, the requirement for 2 to 3 cups of vegetables per day can seem daunting. Making delicious vegetable soups is an easy way to consume your daily vegetable requirement.
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Serves: 6 people |
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2 leeks (trimmed, washed & sliced) |
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2 stocks celery (sliced) |
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750 g zucchini (sliced) |
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1 carrot (peel & slice) |
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1 large potato (peel & slice) |
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30 g margarine |
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3 1/2 cups water |
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2 chicken stock cubes |
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2 tablespoons chopped parsley |
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1/2 cup plain yogurt |
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some cream (if preferred) |
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pepper to taste |
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| 1. |
Heat margarine in a non-stick saucepan. Add vegetables and stir fry. |
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Cover pan and cook over medium heat for 5 minutes. |
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Add water, crumbled stock cube and pepper. |
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Bring soup to boil, reduce heat. |
| 5. |
Simmer with pan covered for 15 minutes until vegetables are tender. |
| 6. |
Stir in parsley. |
| 7. |
Puree vegetables and liquid in food processor. |
| 8. |
Return soup to saucepan adding yogurt and reheat without boiling. Serve warm with a dash of cream. |
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