Prep Time: 5 minutes

Total Cook Time: 30 minutes

Servings: 3 - 4 servings

Ingredients

• 1 tbsp of extra virgin olive oil
• 10 oz of zucchini, sliced
• 2 oz of leeks, sliced
• Salt and black pepper to taste
• ½ tsp of garlic granulates
• 2 bay leaves
• 5 cups of vegetable stock
  
  
• 1 chicken breast, about 8 oz
• Salt and black pepper to taste
• 1 tbsp of extra virgin olive oil
  
  
• Croutons
• Fresh parsley
• Fresh dill
• Yogurt

Directions/Instructions:

1. In a hot soup pot add olive oil and start by frying the zucchini and leeks.
2. Season with salt, black pepper and granulated garlic. Add in bay leaves and cook for 3 minutes. Now add in the stock and lower the heat.
3. Let the soup gently simmer for about 20 minutes.
4. Discard bay leaves and then blend the soup until smooth. Let it sit over a bowl with ice - so it cools down.
5. Meanwhile, in a hot pan add olive oil and cook the chicken breast.
6. Season with salt and black pepper.
7. It should take about 5-6 minutes on each side - depending on the size.
8. When ready, cut into small pieces.
9. When the soup has cooled down, serve in a soup plate and garnish with chicken, croutons, fresh parsley, fresh dill and yogurt.