Recipe: Zucchini soup

Ingredients

• 3 zucchini
• 1 potato
• 1 leek
• 1 cheese triangle or 50 ml cream
• Olive oil and salt

Method

1.- Sauté the leek in oil.

2.- Add the chopped zucchini and potato and cover with water.

3.- Cook for 15 minutes.

4.- Blend with the cheese and adjust the salt.

A little history

Vegetable soups are a light, traditional way to have dinner in Spain, especially in winter.

Tip: For more texture, leave a few zucchini cubes unblended.

You may also like: Spanish omelette (tortilla de patatas), Andalusian gazpacho, Pad thai.