Zucchini & Leek soup

Ingredients

• 750g zucchini
• 2 leeks
• 2 celery sticks
• 1 carrot
• 2 medium potato
• 60g butter
• 420g can condensed chicken soup
• 2 cups vegetable stock
• 1/3 cup cream
• parsley for garnish

Directions

1. Trim leeks & wash well
2. Slice zucchini, leeks & celery
3. Peel and dice potatos & carrots
4. Heat butter in a large saucepan, add vegetables and stir to coat
5. Reduce heat to medium, cover saucepan and cook for 5 mins, stirring occassionaly
6. Add chicken soup and stock, simmer covered for 15 mins or until veges are tender
7. Puree soup until smooth
8. Stir through cream and serve with garnish of parsley