Looking for a quick, easy, and delicious soup? Then this zucchini leek soup is perfect! It only requires a few ingredients, yet it tastes absolutely delicious. Perfect for fall!
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Why this Recipe Works
This zucchini and leek soup is so easy to make that you can prepare it in just 15 minutes. It’s really one of my favorite quick weeknight dinner recipes.
Despite being light, it’s still very filling. It’s ideal for lunch or as a meal in itself when served with some delicious, homemade focaccia.
Recipe Ingredients
- Leeks and Zucchini: the main stars of this show, full of flavor and vitamins
- Garlic and Chili flakes: to add simple but powerful flavor to this soup
- Stock: vegetable (to keep this soup vegan/vegetarian) or other stock, whatever you prefer or have on hand
- Olive Oil and Cream: to garnish and add a bit of extra depth
Zucchini Leek Soup with Curry
For a spicier option, try adding a spoonful of curry powder to the soup. The curry gives the soup an even warmer, spicier flavor that goes well with the vegetables. You can also add a splash of coconut milk instead of cream. It’s a deliciously creamy and flavorful soup that really doesn’t need much to be great!
How to Make this Easy Leek and Zucchini Soup
Apart from chopping the vegetables, this soup is very easy to make. All you need is a large saucepan or soup pot. You can purée the soup with an immersion blender. I prefer a slightly thicker soup, but you can thin it down to your liking.
Zucchini Leek Soup with a Twist
As simple as it is, this soup is incredibly delicious. But if you want to give it a tasty twist, I recommend adding bacon bits. The bacon’s delicious crispiness goes wonderfully with the soup’s creamy texture. It’s still healthy, just with an extra tasty touch!
Heartwarming Soups
I love a good soup like this to warm me up at lunchtime, and it’s also perfect as a starter for a dinner party. It’s vegetarian or even vegan, so it’s suitable for everyone. If you like this soup, then I definitely recommend trying my leek soup, zucchini and broccoli soup or any of my other soup recipes!
FAQ
Can I make this soup vegan?
Absolutely, apart from the cream the soup is completely vegan. Just use a plantbased cream, like coconut cream, or leave it out!
How do I keep this soup?
You can keep it in the fridge for 2-3 days or freeze it for upto a few months.
Is it possible to add meat to this soup?
You can add some crispy bacon bits or shredded chicken if you like!
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Ingredients
- 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!
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