Vegetable curry soup

04697 VEGETABLE CURRY SOUP INGREDIENTS for 4 PEOPLE 250 g leeks, 200 g courgettes, a clove of garlic, a tablespoon of corn oil, a teaspoon of curry powder, 75 cl vegetable broth, a pinch of crushed red pepper, 200 g canned tomatoes, 3 tablespoons chopped parsley, salt. Clean, dry and slice leeks into rings; Rinse the zucchini and cut them into sticks. In a saucepan, soften the chopped leeks and garlic, one minute over medium heat in oil, salt, sprinkle with curry and you blast, for a minute, to open fire. Add the vegetable broth, pepper and bring to a boil. Dip Zucchini, cover and simmer for 5 minutes to fire. Drain the tomatoes, pour half into the Pan and finish cooking for another 2 minutes, over medium heat. Spread the vegetable soup in plates, add the remaining tomatoes and parsley, then serve.