Zucchini and leek velouté Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 45 ml (3 tbsp) olive oil
• 2 garlic cloves, crushed or minced
• 1 kg (2.2 lb) unpeeled zucchini, seeded and cut into large cubes
• 2 medium leeks, chopped (about 250 g)
• 450 g (3 cups) peeled potatoes, cubed
• 3 peeled apples, cubed
• 750 ml (3 cups) chicken broth (or vegetables for a vegan version)
• 5 ml (1 tsp) salt
• 0.5 ml (1/8 tsp) pepper
• 60 ml (2 tbsp)  fresh basil, chopped

PREPARATION

1. In a large saucepan, heat the oil. Add the garlic, zucchini and leeks, cover and cook over low heat for about 5 minutes, stirring frequently. Add a little water if needed.
2. Then add the potatoes, apples, broth, salt and pepper.
3. Bring to a boil, cover and simmer for 20 minutes over low heat or until the potatoes are tender. Add the basil and cook for another 2 minutes.
4. Cream in a blender and adjust the seasoning to taste.