Silken Potato Zucchini Soup | Meatland

2 tablespoons canola oil
1 large onion, chopped
2 leeks, chopped OR extra onion
3 large zucchini, peeled and chopped
2 large pears, peeled and chopped
2 large potatoes, peeled and chopped
2 cinnamons sticks*
1 bay leaf
1/2 teaspoon lemon zest or juice
3 cups parve chicken stock
1/2 - 3/4 cup milk OR soya milk

1: Heat the oil in a large pot, add the leeks, onion and zucchini and allow to cook covered over low heat for 10 minutes, stirring occasionally to prevent browning.
2: Add the pears, potato, cinnamon, bay leaf, stock and lemon zest or juice and simmer 20 minutes till soft.
3: Remove the cinnamon stick and bay leaf, puree till smooth, then stir in milk or soya milk till it reaches desired consistency.
4: Add a pinch of sugar and salt if necessary and serve warm or chilled with a swirl of cream/soya cream on top if feeling fancy.

COOK'S NOTES: I far prefer the dark green zucchini here but Israeli kishuim will do if necessary. Zucchini should weigh approximately 300 grams together. Golden Delicious apples could replace the pears. Cinnamon sticks could be replaced with 1/4 teaspoon ground cinnamon. Recipe serves approximately 6.