Zucchini Leek Soup
Looking for a cozy and comforting dish to warm you up on a chilly day? Then you’ll want to try this bowl of creamy Zucchini Leek Soup! This delightful recipe combines the subtle sweetness of zucchinis with the gentle onion-like flavor of leeks, creating a velvety soup that’s perfect for any time.
Equipment
- 1 emulsion blender or regular blender
Ingredients
- 2 tbsp olive oil extra virgin1
- 1 large leek white and light green parts only
- 2 medium zucchini
- 2 garlic cloves
- 4 cups vegetable broth
- 1 tbsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup heavy cream
- parsley or chives for garnish optional
Instructions
- Begin by cleaning and slicing the leeks, ensuring to use only the white and light green parts. Dice the zucchini and mince the garlic cloves.
- In a large pot, heat olive oil over medium heat. Add the leeks and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the diced zucchinis into the pot, stirring occasionally, and cook for another 5 minutes until they begin to soften.
- Pour in the vegetable broth and add dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the zucchinis are fork-tender.
- Use an immersion blender or transfer the mixture to a blender in batches, and blend the soup until smooth and creamy.
- Return the blended soup to the pot, and stir in the heavy cream, allowing it to heat through without boiling. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh herbs like parsley or chives if desired. Serve hot and enjoy!
Notes
- For extra richness, you can add a knob of butter along with the olive oil during the sautéing process.
- Experiment with different herbs and spices to customize the flavor profile of the soup to your liking.
- If you prefer a chunkier texture, reserve some of the cooked zucchini before blending and stir it back into the soup at the end.