Instructions: Melt butter in a large pan, add sliced onion and leeks, sliced zucchini, crushed garlic, chopped celery and curry powder and cook gently for 5 minutes, stirring occasionally.

Chop potatoes into large dice and add to pan. Add chicken stock, bring to the boil, reduce heat, cover and simmer gently for 30 minutes or until vegetables are tender.

Puree in blender or food processor or force through a sieve.

Return soup to saucepan, season with salt and pepper, stir in cream and reheat until soup just boils.

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