Zucchini Leek Soup Recipe

We see potato leek soup all the time, but when zucchini is in season, I like to use the zucchini as the base of the soup with leeks. Then add some beautiful variety of crispy potato on top. It’s my favorite version of potato leek soup.

Yield: 2-4

Author: Kali Star

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Zucchini Leek Soup Recipe

Similar to a potato leek soup.The base of this soup is zucchini and leeks. Then you add crispy potatoes on top.

Ingredients

• 1 lb Zucchini
• 1 Big Leek, or 1 Bunch of Smaller Leeks
• 2 Cups of Water
• 1/4 Tsp Sea Salt
• 1 Tsp. of your favorite mixed seasoning
• 1/2 Bunch of Parsley
• 1 Potato (I used purple, any will work)
• Avocado Oil
• (optional) Cream, Cheese, or Nutritional Yeast for more flavor and creaminess.

Instructions

1. Slice and bake potatoes. These will go on top when you're finished.
2. Chop the white part of the leeks. Sauté in avocado oil for a few minutes. Add seasoning while you sauté the leeks.
3. Add chopped zucchini and sauté another minute or two.
4. Pour in water and simmer until zucchini is cooked, but still firm.
5. Blend the soup. Add some cream if you would like to. Blend smooth, but with a little bit of texture. Then add some fresh parsley, and blend it in so that they're still in little pieces rather than completely smooth.

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Tag @earthmatterz on instagram and hashtag it #zucchinileeksoup