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.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.