Zucchini & leek soup with curry

Zucchini & leek soup with curry

When I make soups the most important thing for me is to enjoy my creativity.
When I am creative I tap into a intuitive and playful state of being.
To play with fresh seasonal vegetables and the many different spices can lift a dull mundane day into great joy.
The kitchen is a sacred place where magic can happen.
Rarely I make the same soup twice.
This soup turned out so delicious its worth sharing.

Ingredients: 2 p.

1 small zucchini
half leek (only the white)
1 big potato
2 cloves garlic
soya cream
vegetable broth
onion powder
shiitake powder (or any other mushroom flavor)
limejuice to taste
a little bit of sugar to balance the flavors
himalaya salt
umami salt

In a saucepan, fry the leek in a little olive oil.
Then add in the garlic and let it simmer a little longer.
Add spices.
Cut zucchini and potato into cubes and add into the pan.
Add soy cream and vegetable broth and let the vegetables cook tender for about 25 min.
Use a hand mixer to make a smooth soup.
Season with more salt, sugar and lemon to balance the flavors.


fresh parsley
broccoli sprouts
nigella seeds and a mix of other seeds
smoked paprika powder
sprinkle some favorite oil to taste

To be enjoyed with pleasure!