Cream of zucchini and celery soup

Put in a saucepan and drizzle of EVOO over medium heat. Chop onion, garlic and leek into small pieces and sauté in the oil for about 5 min.

Wash and chop the celery, carrots and zucchini and add to the pan. Sauté for 2 min.

Add a pinch of paprika and water (or broth) to cover.

Bring to a boil, reduce heat and simmer for 25-30 minutes.

Let cool slightly and whip the cream until smooth.

Serve in bowls with croutons