Description
Make this easy zucchini and leek soup in just a few simple steps with these humble ingredients. It's completely vegan, healthy and totally delicious. Enjoy!
Ingredients
Units
Scale
- 30ml (2 tbsp) olive oil
- 500g (1lb) leeks, washed and sliced
- 1 carrot, peeled and chopped
- 200g (1/2lb) peeled potatoes, chopped
- 2 celery ribs, washed and chopped
- 1kg (2lbs) zucchini, washed and chopped
- 750ml (3 cups) vegetable stock
Instructions
- Heat the oil in a large pot.
- Gently fry the leeks in the oil for about 5 minutes or until they have softened.
- Add the carrot, potato and celery to the leeks and cook for another 5 minutes.
- Add the zucchini and stock to the pot and let the soup reach a simmering point.
- Cook for 10 minutes or until all the ingredients are cooked through and tender.
- Transfer the contents to a food processor and blend until smooth.
- Garnish with cream, freshly ground pepper, cayenne pepper and freshly grated zucchini. Serve with your favourite bread.
Notes
- You can process the soup to your desired consistency, i.e. make it at chunky as you like!
- If you want a thick soup, use less stock. Like your soup runnier? After blending, systematically add more stock and stir. Repeat until you’re happy with it.
- If you’re on a low-carb diet, you can omit the carrot and potato from the recipe. Even the celery to make this a pure zucchini and leek soup. The carrot is used to lend some sweetness to the recipe and the potato is there to give it its velvety, creamy consistency without the need for butter or cream. The perfect vegan soup!
- If you're struggling to get leeks for this recipe, why not try one of these leek substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Boil
- Cuisine: Italian
Keywords: zucchini and leek soup recipe, courgette and leek soup, vegan soup recipes