Prep:-
Wash and chop the Courgettes. No need to peel.
Wash and chop the Leek.
Wash and chop the Celery.
Chop the chives.
Heat the oil and butter in a pan on a low heat. Add the Leek and celery and fry till soft (3-4 mns)
Meanwhile add the courgette to the Slow Cooker.
Add the garlic, ginger, Italian herbs,dried chives and s&p.
Add the Leek and celery into the SC along with the stock.
Stir to mix through.
Cook on Low for 4 hrs or High for 2 hrs
Once cooked blend with a stick blender. Taste and adjust the seasoning if needed.
Serve hot with a garnish of fresh chives, some crackers to dip in and some mixed seeds.
Top Tip:-
Add 50ml of cream to make it a little luxurious.
Or 50g of cream cheese.
Grate some Parmesan in before serving.
Or a sharp cheddar if preferred.
Easy Swaps:- Onion for Leek.
Chicken stock for Vegetable.
Chives for Parsley.
Garlic Powder for 2 cloves.
Slow Cooker for hob- adjust the cooking time to a 20mn simmer.
