This wonderful combination creates a luxurious soup that is a great option for a dinner party


  • 1 tblsp olive oil
  • 1 onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, finely chopped
  • 6 courgettes (zucchini) cut into chunks
  • 500 ml vegetable stock
  • salt and white pepper
  • 50 g blanched almonds


  • Heat the oil in large saucepan over a medium heat. Add the onion and leeks and saute gently for 5 minutes. Add the garlic and saute for a further minute.
  • Stir the courgettes into the mixture, then reduce the heat, cover with a lid and allow the vegetables to sweat for 5 minutes.
  • Pour in the stock, cover the pan with a lid and bring to the boil. Lightly season with salt and white pepper, then reduce the heat and simmer for 15 minutes or until the vegetables are cooked through.
  • Add the blanched almonds and continue to simmer for 5 minutes to soften the almonds. Allow the mixture to cool slightly, then blitz to a smooth consistency using a handheld blender or in a food processor (in batches if necessary).
  • Check the seasoning and adjust as required. Reheat if necessary and serve immediately.

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