This has to be HANDS DOWN one of the tastiest homemade soups I've ever had! I know that's a big claim, but trust me!

Ingredients
2 leeks
2 sticks of celery
4-6 courgettes
1 -2 carrots
1 large potato (or can use kumara or pumpkin)
60g butter
3 1/2 cups water
3 chicken stock cubes (or can use chicken broth or vege stock/broth)
Salt and pepper
2 Tablespoons chopped parsley, for garnish
1/3 cup cream

Method
Trim leeks and wash thoroughly. Slice celery, leeks and courgette.
Peel carrots and potato and dice these roughly.
Heat butter in a large saucepan, add veggies and stir to coat in butter.
Cover pot and cook over a medium heat for 5 minutes, stirring occasionally not to allow the veggies to brown.
Add water and stock to pot, salt and pepper and mix well.
Bring the soup to boil and reduce heat, simmer uncovered for 15 minutes or until veggies are tender.
Stir in parsley.
Puree veggies with liquid blender or nutri-bullet.
​Add cream and serve.