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–+ servings
Zucchini leek soup

Zucchini leek soup

This creamy and flavorful zucchini leek soup is perfect for fall! It only requires a few ingredients and tastes absolutely delicious, a must try!
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US customary - Metric
Preparation5 minutes
Cook time10 minutes
Total time15 minutes
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Ingredients

4 people
  • 1 large leek
  • 3 zucchini
  • 2 clove garlic
  • 1 liter vegetable stock
  • olive oil, salt, and pepper
  • chili flakes and cooking cream for garnish

Equipment

  • Soup pan
  • Immersion blender

INSTRUCTIONS (how to make this recipe):

  • Wash the vegetables. Cut the leek into thin rings and the zucchini into small pieces.
  • Heat a little olive oil in a soup pot and briefly sauté the leeks, zucchini, and garlic. Add the stock, bring to a boil, and simmer for about 10 minutes.
  • Remove the pan from the heat and purée the soup with a hand blender until smooth.
  • For a thicker soup, leave as is. For a thinner soup, add some extra stock.
  • Season the soup with salt and pepper. Garnish with chili flakes and cream. Bon appétit!
Nutrition information per portion
Calories: 140kcal | Carbohydrates: 14g | Proteins: 2g | Fats: 1g | Saturated fats: 0.1g

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