Zucchini, leek and mustard soup

Ingredients for 3 servings:

• 1 tbsp olive oil
• 1 small onion(s)
• 3 m.-large zucchini
• 3 stalk(s) leeks
• 2 tbsp mustard, medium hot
• 1 liter vegetable broth
• 100 ml milk, 3.5%
• 1 tbsp sour cream
• 1 handful of pine nuts
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian and suitable for diets

To prepare, dice the zucchini and cut the leek into small rings. Then, finely chop an onion and sauté it with olive oil in a large pot. When the onion is lightly browned, add the zucchini and leek and sauté for about 5 minutes with the lid closed. Then, deglaze everything with the vegetable stock and simmer for another 10 minutes. Finally, add the milk and mustard and puree everything with a hand blender. Season to taste with salt and pepper and serve with the sour cream and pine nuts. Tip: I like it best with Bautz’ner’s medium-hot mustard.