Imagine a velvety, vibrant soup that whispers the subtle sophistication of French countryside cooking right into your kitchen. This Zucchini and Leek Soup is not just a recipe; it's a transformative culinary experience that turns humble vegetables into a luxurious, creamy masterpiece. With just 30 minutes between you and pure comfort, this soup promises to elevate your meal from ordinary to extraordinary, tantalizing your taste buds with its smooth texture and rich, delicate flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 medium zucchinis, chopped
- 1 leek, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Thoroughly wash the zucchinis, leek, and onion under cold running water. Pat dry with clean kitchen towels.
- Trim the ends of the zucchinis and slice them into roughly 1/2-inch chunks. For the leek, cut off the dark green top and root end, then slice the white and light green portions into thin half-moons. Peel and finely chop the onion.
- Peel the garlic cloves and mince them using a sharp knife or garlic press.
- Heat olive oil in a large soup pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and sliced leeks to the pot. Continue cooking for another 2-3 minutes, stirring occasionally to prevent burning.
- Add chopped zucchini to the pot and cook for an additional 2 minutes, allowing the vegetables to slightly soften and release their aromatics.
- Pour vegetable broth into the pot, ensuring all vegetables are submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-18 minutes.
- Season with salt and pepper to taste, adjusting seasoning as needed during cooking.
- Once vegetables are tender and fully cooked, remove pot from heat. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a standard blender in batches.
- Taste and adjust seasoning one final time. Serve hot, optionally garnishing with a drizzle of olive oil or fresh herbs like chives or parsley.
Tips
- Choose fresh, firm zucchinis for the best flavor and texture. Avoid overly large or soft vegetables.
- When preparing leeks, clean them thoroughly by slicing and soaking in cold water to remove any hidden sand or dirt.
- For an extra layer of flavor, consider toasting some pumpkin seeds or adding a dollop of crème fraîche as a garnish.
- If you want a lighter version, use low-sodium vegetable broth and reduce the olive oil.
- An immersion blender works best for achieving a smooth consistency, but a standard blender will work if done in careful batches.
- For a protein boost, consider adding a handful of cooked white beans or a swirl of Greek yogurt before serving.
Nutrition Facts
Calories: 118kcal
Carbohydrates: g
Protein: g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
