This lovely nutmeg-spiced vegetable soup will warm you up in no time. It's best to make your own chicken stock from scratch, if possible. I freeze stock into 1-litre jars so I can pull it out before work, meaning soup for dinner is always a possibility.
1 tbsp coconut oil
2 leeks, white and light green parts only, sliced
3 garlic cloves, chopped
4 large zucchini, diced
200g fresh or frozen peas
1.3 litres chicken stock
4 sprigs thyme, leaves picked and finely chopped
1/2 tsp freshly grated nutmeg
2 fresh or dried bay leaves
sea salt and freshly ground white pepper
watercress, to serve
hazelnuts, chopped and toasted, to serve
1. Place the coconut oil in a large saucepan and saute the leek and garlic over a medium heat for a few minutes.
2. Add the zucchini and cook for about five minutes. Add the peas and 500 millilitres of the stock and bring to the boil.
3. Reduce the heat, add the thyme, nutmeg, bay leaves and salt and pepper to taste. Cook for another five minutes, or until fragrant, then add the remaining stock and simmer for 30 minutes.
4. Remove the bay leaves and blend until smooth. To serve, top with some watercress and sprinkle with chopped, toasted hazelnuts.