- 400 g zucchini (fresh or frozen)
- 1 small leek
- pinch of sea salt
- 1 garlic clove
- little olive oil
Wash leek and cut into larger circles. Put in a sauce pan with frozen zucchini, pour water and cook until vegetable soften. Transfer into blender without water, add salt, olive oil and garlic clove and mix well. Add little water in which you cooked vegetable to get puree of desired density. If you don’t have blender you can use stick mixer.