Zucchini, Cauliflower Soup with Sourdough Croutons
4 leeks, whites only, finely sliced
2 garlic cloves, finely sliced
3 zucchinis, roughly chopped
1 large potato, washed and roughly chopped
1 cauliflower, roughly chopped
6 curry leaves
6 cups liquid vegetable stock
4 slices sourdough bread, toasted
1 handful chives
Heat a large pot over a high heat and add all the chopped vegetables. Add the curry leaves, six cups of vegetable stock and stir. Cover with a lid and bring to the boil, stirring often. When the potato is soft, remove from the heat and carefully add the hot vegetables to a blender and puree. Add more water according to the consistency you prefer your soup.
Cut the toasted sourdough into square croutons. Chop one handful of chives.
Spoon the soup into four bowls. Add some croutons and top with some chopped chives.
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