Recipe for vegetable soup

Number of servings - 4

Ingredients:

Leeks - 1 bunch (finely chopped)

Celery - 2 stalks (chopped)

Zucchini - 2 pcs. (cut into 0.2" cubes)

Potatoes - 3/4 pound (peeled and sliced)

Chicken broth - 3 cups

Frozen peas - 1 cup

Fresh mint - 2 tbsp (finely chopped)

Olive oil - 1 tbsp

Directions:

Heat oil in large saucepan over medium heat, add leeks, celery, zucchini and cook, stirring, for 10 minutes until softness.

Pour broth, add potatoes, bring to boil, cover, and simmer for 15 minutes until potatoes are tender.

Add peas and cook 3-5 minutes until soup is ready.

Pour cooked soup in bowls and garnish with chopped mint.

Ready in: 35 minutes.

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