Zucchini Leek Soup
Using only 5 ingredients with Zucchini and Leek the heroes. This recipe is a creamy vibrant soup without a touch of cream!
Servings: 6
Calories: 187kcal
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Ingredients
- 4 medium zucchini roughly sliced
- 2 medium leeks chopped
- 3 chopped garlic cloves
- 1 litre vegetable stock
- 1 can of cannellini beans (425g)
- 1 tablespoon extra virgin olive oil
- Salt and pepper
Garnish
- Walnuts (small handful)
Instructions
- Sauté leeks in olive oil for 5 mins on medium heat and add garlic cloves
- Once leeks have softened, add the zucchini. Season with S+P and sauté all for 5 mins
- Add drained cannellini beans and vegetable stock
- Simmer with the lid on for 30 mins until zucchini are soft and cooked through
- Blend until smooth with a stick or stand blender. Just make sure your blender can take hot liquid and if not, let it cool before blending
- Taste for seasoning and serve with walnuts to garnish
⭐️
Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Nutrition
Calories: 187kcal | Carbohydrates: 27g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 658mg | Potassium: 755mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1093IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 3mg
