Start this recipe by heating the oil in a deep pan and soften together the leek, celery and garlic for a few minutes. Add in the carrots and herbs and season with salt and pepper. Fry together for a couple of minutes then add in the hot stock, soaked soup mix and bring to the boil. Lower the heat and cook for 30 minutes before adding in the diced pumpkin, zucchini and milk and continue to cook for 5-7 minutes. Turn off the heat, remove the bay leaves and add the kale to the hot soup. Allow to cook for 2 minutes then serve the soup into bowls with the warm crusty bread.

Serves 3-4

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