Courgette, potato and leek soup

2 large floury potatoes - peeled and diced
2 leeks (~200g) - chopped
4 sticks of celery - chopped (after removing the strings)
1 carrot - peeled and chopped
1 courgette, diced
2 tsp vegetable oil
800ml water (or chicken stock or vegetable stock if you prefer)
1/4 tsp paprika
1/8 chopped garlic

sea salt
ground white pepper

  • Wash all the vegetables and prepare as stated in ingredient list above
  • In a large saucepan, heat oil and saute chopped leek and celery until slightly soften.
  • Put other vegetables into pan, pour in water, and bring to boil. Add paprika, chopped garlic, salt and pepper.
  • Cover with lid and simmer for 10 minutes (or until all vegetables cooked)
  • Check and correct seasonings to your taste.
  • (Optional: blend to a smooth consistency. Or leave in its broth form)
  • Ladle to soup bowl and enjoy.