Description
This zucchini and leek soup is a light, creamy, and delicately flavored dish made with simple ingredients. It comes together quickly, making it an ideal choice for an easy lunch, starter, or light dinner. The soup features tender sautéed leeks, fresh zucchini, and a touch of cream or coconut milk to enrich its smooth texture.
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 2 leeks, white and light green parts only, sliced and rinsed well
- 2 cloves garlic, minced
- 4 medium zucchini, sliced
- 4 cups vegetable broth (or chicken broth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup heavy cream, half-and-half, or coconut milk
Optional Garnish
- Fresh thyme or parsley for garnish
Instructions
- Heat oil or butter: Heat olive oil or butter in a large pot over medium heat to prepare for sautéing the leeks.
- Sauté leeks: Add the sliced leeks and cook for 5–6 minutes, stirring often, until they become soft but do not brown. This step mellows their flavor and forms the base of the soup.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, enhancing the aroma and taste.
- Add zucchini, broth, and seasoning: Add the sliced zucchini, vegetable or chicken broth, salt, and pepper to the pot. Bring the mixture to a boil to start the cooking process.
- Simmer the soup: Reduce heat to low and let the soup simmer gently for 15–20 minutes until the zucchini is very tender.
- Blend the soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until completely smooth and creamy.
- Incorporate cream or coconut milk: Stir in heavy cream, half-and-half, or coconut milk to the blended soup. Heat gently for 2–3 minutes to warm through without boiling.
- Adjust seasoning and serve: Taste the soup and add more salt or pepper if needed. Serve warm, garnished with fresh thyme or parsley for a fresh touch.
Notes
- Be sure to clean leeks thoroughly to remove any grit trapped between the layers.
- For a richer and creamier texture, add a small potato along with the zucchini when cooking.
- Use coconut milk instead of dairy cream to make the soup dairy-free and vegan-friendly.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, European
