I had a huge lunch today. Schnitzel and french fries, thus I felt like a huge glutenous blob and wanted something light for dinner. I still had quite a bit of green vegetables at home, so I decided to opt for a light and, here it comes, VEGAN soup.
1 Small leek
1 Clove of garlic
1 Tsp Olive oil
400 ml Vegetable Stock (Instant)
1/2 Half of a chili
Couple leaves of cilantro
Chop all the vegetables into small cubes. Mince the garlic. Place a pot on the stove and quickly sautée the zucchini and garlic. Deglaze with the broth and add the leek and scallions. Cook on high temperature for about 10 minutes. Finely chop the cilantro and chili and add to the soup. Take an immersion blender and purée the soup. Season with salt and pepper to taste. Serve and garnish with cilantro.