Zucchini potato soup -- (from Australian Women’s Weekly, Fruit & Vegetable Cookbook)

30 g butter
4 leeks, chopped
1 tsp dry mustard
3 medium zucchini, chopped
3 potatoes, chopped
2 vegetable cubes, crumbled
2 c water
2 tbsp parmesan cheese
½ c sour cream or 1 pkg
3 medium zucchini, extra
30 g butter, extra
soft tofu

Melt butter in a large saucepan, add onion and mustard, cook, stirring until onion is soft. Add zucchini and potatoes, cook 5 minutes; stir occasionally.

Add stock cubes and water, bring to boil, reduce heat, simmer 15 minutes or until vegetables tender. Blend or process soup until smooth. Stir in cheese and sour cream/tofu, return to pan.

Cut extra zucchini into fine strips. Melt extra butter in frying pan, add zucchini, cook, stirring, for about 2 minutes or until just tender. Add zucchini mixture to soup reheat without boiling.

Serves 4

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