Ingredient List

• Serves 4 - 6
• 1 leek, halved lengthwise, washed and chopped
• 1 medium onion, peeled and chopped
• 2 medium-small potatoes, peeled and chopped
• 1/4 butternut pumpkin, peeled and chopped
• 1 zucchini, washed and sliced
• 1 celery stalk, chopped (strings removed)
• 2 small carrots
• 1 clove garlic, finely chopped
• 1 small red chilli, chopped (optional)
• Chicken stock to cover
• Salt and cracked pepper
• 15g butter

This is a delicious vegetable soup from Lesbos, given to me by Evi Mitchell  of C’Aphrodite restaurant in Cremorne.  It’s  a good one for cold winter nights and is easy to make.  It’s also a good one for children who won’t eat their vegies, (though you will probably need to omit the chilli). Make sure to cut all the vegetables the same size so they cook evenly.

Put all the prepared vegetables into a medium pan. Cover with chicken stock, bring to the boil.  Turn down heat and simmer gently, covered, until vegetables are soft.  Season with salt and pepper and add the butter, cook another minute.  Remove from heat.  Puree the vegetables in a blender or food processor and serve piping hot.

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