Saute 2 chopped leeks and finelly chopped bouquet of wild garlic on butter to soften. Add 4 large potatoes, peeled and cut to pieces, add water and boil for 10 minutes. Season with Biogetta and add 2 sliced zucchini. Boil the soup for another 15 minutes or until soft. Mash with a hand blender and if the flavor is not strong enough, add a bit of wild garlic pesto.
Together with the spelt souffle with raspberry sauce, we have an excellent, light and healthy spring lunch. 🙂