Creamy Zucchini Soup

Cut the leek lengthwise, rinse well and thinly slice the white and light green portion. Rinse the zucchini and roughly chop. Rinse and peel the potatoes.

Heat the olive oil in a large pan and sauté the leeks and potatoes. Pour in the vegetable broth pour, cover and simmer for about 15 minutes. Add the zucchini and cook for another 5-10 minutes, until the potatoes and zucchini are tender. Rinse the mint and the dill, pat dry and remove the leaves. Reserve a few leaves for garnish add the rest to the soup. Stir in the heavy cream and purée with an immersion blender until smooth and creamy. If the soup is too thick, add a bit more vegetable broth.