{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

Moon Festival and National Day, delivery will be as usual!

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Moon Festival and National Day, delivery will be as usual!

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

Moon Festival and National Day, delivery will be as usual!

Leek and Zucchini Soup

Ingredients

  • 4 T olive oil
  • 1 whole large leek, cleaned and thinly sliced
  • 1 zucchini, chopped
  • 5 cloves garlic
  • 6 c vegetable stock
  • salt and pepper

Instructions

  1. Heat olive oil over medium-low heat, stir in the dark green part of the leeks, and sauté for 5 minutes. Add the rest of the leeks with zucchini, and garlic, cover, and let cook, stirring occasionally, for 15-20 minutes, until soft.
  2. Add stock, increase heat to medium, and cook another 10-15 minutes.
  3. Let the soup cool a bit, then put vegetables in the blender along with a cup or two of the liquid and process until smooth. Return to the saucepan with the rest of the liquid and stir well. Season with salt and pepper and heat until just about to boil. Serve hot.