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Potato Leek Soup With Parsnip Zucchini Fritters

Lorraine Elliott
  • minutes
  • Serves

INGREDIENTS

1

Brown or white onion

2 tbsp

Dill or parsley

2 cloves

Garlic

1

Leek

1

Onion

2

Parsnips

350 g

Potatoes

1

Zucchini, large

1

Egg

4 tbsp

Plain flour

1

Salt and pepper

2

Vegetable oil

1/2 cup

Mozzarella cheese, grated

1 tbsp

Sour cream

1/4 cup

Yogurt, natural

1

Litre/2.11pints stock (i used chicken stock but you can use vegetable stock or water)