This is adapted from a Barbara Kafka recipe via my friend Tracy Nesdoly. You can omit the potato and use rice instead. This tasty, colourful, nourishing and meatless soup is versatile – you can add Swiss chard or kale and you can vary the quantities. You should wash the leek well – the grit is between the leaves. This is good served hot, at room temperature or cold. I like to swirl a little plain yogurt in each bowl for garnish.

1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced
Half medium head broccoli, florets only
1 small cucumber, peeled, sliced
1½ cups frozen small peas, thawed
1 or 2 medium potatoes, peeled, sliced
1 small bunch parsley, leaves only
Half small green cabbage, cored, shredded
6 cups vegetable stock
1 tsp kosher salt 
1 tsp white wine vinegar
20 basil leaves, shredded
Freshly ground black pepper

In large saucepan, combine leek, broccoli, cucumber, peas, potatoes, parsley, cabbage and stock. Bring to a boil. Lower heat, partially cover and simmer until all vegetables are tender, about 20 minutes.

In batches, puree mixture in food processor, blender or use hand immersion blender. Let cool. Stir in salt and vinegar. Let stand, covered, for several hours.

Stir in basil and pepper. Bring to a boil. Lower the heat and simmer for 1 minute. Adjust seasoning to taste.

Makes about 8 servings.