Creamy Curry Zucchini Soup - cooking recipe

Ingredients

2 onions, chopped
1 leek, cut thinly
2 teaspoons curry powder
1 tablespoon olive oil
5 potatoes, peeled and cut in chunks
2 zucchini, cut in chunks (total weight about 1 lb)
4 cups vegetable broth
1 teaspoon salt, to taste

Preparation

Fry onions, leak and curry in the oil, about 3 minutes.
In another pan, cook potatoes and zucchini in 2 cups of the vegetable broth for 15-20 minutes.
Add onionmix and cook another 5 minutes.
Puree the soup either by hand or in a blender.
Add the rest of the vegetable broth (2 cups) and heat the soup to boiling point.
Add salt to taste.