Broccoli Courgette Soup

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek and celery and sauté for 4 minutes. Add the garlic and sauté for 1 minute more.
Now add the broccoli, courgette and potato to the pan and sauté for a further 2 minutes, stirring to stop the vegetables from sticking.
Add the vegetable stock, tarragon leaves and season with salt and black pepper. Now give everything a good stir to combine and reduce the heat to medium-low.
Place a lid on the pan and simmer the soup gently for 20 minutes until the potatoes have softened.
Take off the heat and using a stick blender, or stand blender, blitz the soup to smooth.
If you prefer to the soup a little thinner, add a little more vegetable stock or water. Check the soup for seasoning and adjust with a little more salt and black pepper to taste.