Zucchini Leek Soup
This healthy zucchini soup is light, refreshing and full of flavour. Made with fresh garden zucchini, leek, green peas and mint, it makes a great summer appetizer that can be enjoyed hot or chilled!
Ingredients
- 1 tbsp avocado oil
- 1 leek thoroughly cleaned and thinly sliced
- 1.5 lb zucchini roughly chopped (about 3 medium zucchini)
- 2 garlic cloves minced
- 2 cups chicken bone broth plus more as needed
- 1 cup frozen green peas
- Juice of half lemon
- 10-15 fresh mint leaves
- Sea salt and freshly ground black pepper to taste
Toppings
- Greek yogurt optional
- Toasted pumpkin seeds optional
- Sautéed zucchini optional
- Extra-virgin olive oil optional
- Fresh chopped mint or parsley optional
Instructions
- Heat oil in a large pot over medium heat. Add the leeks and a pinch of salt and sauté for about 5 minutes, or until softened, stirring occasionally.
- Add zucchini and garlic and sauté for a few minutes.
- Add bone broth and bring to gentle simmer. Cook, uncovered, for 10 minutes, or until zucchini is fork tender.
- Add peas and cook for another minute.
- Remove soup from the heat and add the lemon juice and mint leaves.
- Blend with a hand blender or regular blender until smooth, adding additional broth if needed to reach your desired consistency. Season with salt and pepper to taste.
- Serve as is, or allow to cool and then store in the fridge until chilled.
- Pour into bowls and finish with desired toppings like greek yogurt, toasted pumpkin seeds, sautéed zucchini, olive oil, and fresh chopped mint or parsley.
Notes
If pureeing the soup in a regular blender, allow the soup to cool slightly first. To prevent hot soup from splattering, fill the blender 1/3 to 1/2 full and remove the centre cap from the lid. Cover the lid with a dishtowel and hold it down while blending. Repeat with the remaining soup.
Make it vegan: use vegetable broth instead of chicken bone broth.
Did you make this recipe?Let me know how it was!