Light zucchini and rosemary soup

Instructions: Light zucchini and rosemary soup

• Heat the oil in a pot. Add sliced leek (white and light green parts) and cook on medium heat for 5 min.
• Add diced potato, 2 minced garlic cloves and fresh rosemary. Mix and cook stirring often for another 2 minutes.
• Then add water, vegetable stock and sliced zucchini. Bring to a boil and cook for 15 minutes.
• Turn off the flame, add salt and pepper and blend the soup with the immersion blender. Taste and adjust with other salt and pepper as needed and serve.