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Zucchini & Leek Soup

I love leeks. A leek is like an onion but better, if that is possible. I will try any soup recipe that involves leeks. Here is one of my favorites.

 

 

 

 

 

 

The secret ingredient in this soup is  cauliflower. The key ingredient is the leeks, but the cauliflower is secret because I didn’t put it in the name. See? And the cauliflower is what makes this soup beautifully creamy.  You also need zucchini, and chicken stock, salt & pepper, and bay leaves and thyme, which I forgot to put in the picture.

Alright, I admit the reason leeks are better than onions is because they are beautiful. Physically stunning. Look at them!  (A side note on leeks: trim the leeks down so that no tough dark green parts remain.  Then slice them in half lengthwise and wash them really well, pulling each leaf apart to let the water rinse through completely. Then chop each half in slices resulting in lots of little curled pieces.)

Saute the leeks with the zucchini and cauliflower in a little oil, and season with salt & pepper.

When the veggies are getting soft, add chicken stock to the point that the veggies are not quite covered. If you add too much stock here, your soup will be too runny.

Also add a couple (or three) bay leaves and some thyme.  Bring to the boil and then simmer until everything is really tender, about 30 minutes.

Remove the bay leaves and then blend it up with your stick blender.

Garnish with light sour cream or natural yogurt and red chili flakes.

Zucchini & Leek Soup

Ingredients:

  • 4 large zucchini (about 1.5 kg or 3 pounds)
  • 2 leeks, trimmed of tough ends, washed well
  • 1/3 head of cauliflower
  • 1 T rice bran oil
  • 1 L – 1.2 L chicken stock
  • salt & pepper
  • 3 bay leaves
  • 1/2 t dried thyme leaves

Instructions:

  • Trim the leeks of all the tough green leaves and wash well. Slice thinly and saute in oil over medium heat for 2 minutes.
  • Roughly chop the zucchini & cauliflower and add to the pot with salt & pepper.
  • Saute for another 5 minutes until soft.
  • Add the chicken stock which should not quite cover the vegetables; add the bay leaves and thyme.
  • Bring to the boil, reduce heat and simmer for 30 minutes.
  • Blend with an immersion blender and serve with a garnish of light sour cream or natural yogurt and red chili flakes.
  • You can also add some sliced cooked sausage if you want your kids to eat this soup. Or serve it with quesadillas or cheese toasts for dipping.

This soup is Zero Weight Watchers Pro Points!

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