Vegetable Puree Soup

I found a bunch of vegetables in the fridge just lying there this morning. What better way to combine them than into a soup, specially on a winter day? I just love soups...they're nutritious, comforting, versatile and above all they give me an excuse to indulge in some extra bread...fresh and rustic.

Serves 4

Ingredients:

1 large potato, roughly chopped
1 large celery stalk, roughly chopped
2 zucchini, roughly chopped
2  carrots, roughly chopped
1 leek, roughly chopped
3 cups chicken stock
1 chicken bouillon cube
1/4 cup light cream (or half and half)
Salt and freshly ground black pepper, to taste

Method:

In a heavy-bottomed soup pot, combine all chopped vegetables (potato, celery, zucchini, carrots and leek), chicken stock and bouillon. Bring to a boil, cover and cook for 35 min.
Use a hand blender to puree vegetables. Stir in light cream. Season with salt and pepper and serve hot with a slice of crusty bread.

Nutrition Facts: This soup is loaded with vitamins and fiber and mainly low in calories. Soups are a perfect option for those watching their diet. You make the choice of adding little cream, more butter or no fat at all.
Enjoy and stay warm!