Cream of Broccoli and Zucchini Soup

Ingredients

• 1 head broccoli, stem cut, peeled, and cut into thin strips, and broccoli separated into 1-inch florets
• 1 medium leek, white part only, sliced cross­wise into rings
• 1 chicken bouillon cube
• 1 large zucchini, ends trimmed,
• Grated Fine sea salt Freshly ground black pepper
• Directions
• Place the broccoli stems, florets, and leeks in a soup pot.
• Add enough water just to cover the vegetables. Add the bouillon cube. Bring the soup to a boil, cover, and cook over medium heat until the broccoli stems are easily pierced with a knife.
• 5 Add the zucchini and continue cooking, covered, forminutes.
• Puree the soup in batches in a blender or food processor, or use an immersion blender. Season with salt and pepper to taste. Serve hot.
• Ingredients