Using only 5 ingredients with Zucchini and Leek the heroes. This recipe is a creamy vibrant soup without a touch of cream!
One of my favourite veggies to use when in season is zucchini! They are so versatile to cook with! For the cooler months, I’ve created a warm creamy soup which is so tasty and doesn't require any cream!
This recipe only uses 5 ingredients to create a creamy and delicious green soup.
Table of Contents
Ingredients to Make Zucchini Leek Soup
- Zucchini, the main ingredient for this soup, so you want to make sure they are fresh and feel firm
- Leeks, provide a nice mild sweetness but onion will also provide a similar result
- Garlic cloves adds to the overall flavour
- Vegetable stock is used as the liquid base of the soup. I like organic stock, without any added sugars
- Cannellini beans are used to bring a beautiful creamy texture along with the added protein and nutrients.
How to Make Zucchini Leek Soup
- Sauté leeks on medium heat and add garlic cloves
- Add the zucchini, season and sauté for 5 minutes
- Add cannellini beans and vegetable stock
- Simmer for 30 minutes
- Blend until smooth with a stick or stand blender
Important Tips
- Always sauté the leek for at least 5 minutes so they are nicely caramelised before adding the zucchini. Once the zucchini is added, once again sauté for a few mins and then add the remaining ingredients to simmer.
- If you are using a blender, make sure that your blender can take hot liquids, otherwise let the soup cool down before blending
I love serving this soup with toasted walnuts on top. They bring a beautiful nuttiness and contrast in texture which works so well. Enjoy!
More Soup Recipes
- Veggie Noodle Soup
- Italian Minestrone Soup
- Tuscan White Bean Soup
- Pastina
- Turkish Lentil Soup
- Pasta e Fagioli
- Shiitake Mushroom Soup
- Vegetable Pastina Soup
- Thai Red Curry Soup
- Persian Noodle Soup
I love seeing your creations and remakes, so make sure to tag me and send me a photo on Instagram so I can also share the love.
Recipe
Zucchini Leek Soup
Servings: 6
Print
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
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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 ❤️
jim says
I needed to cook something with the 3 leeks and a zucchini I had lying around so I looked for recipe's with these ingredients with a soup in mind.and finally I picked your recipe as a guide for it sounded simple and tasty. As always I hardly ever stick to recipes strictly but do get inspiration!
So instead of starting out with mostly courgettes I used mostly leek and simmered them in butter in a frying pan like you suggested, slowly caramelising the lot, added about 5 cloves of garlic but also half of a sweet potato sliced. For the sake of tang I added some chili flakes. While I kept stiring now and then. I cooked 2 liters of water in another pan and made a vegetable broth with cubes and added about half a pot of canneloni in tomato sauce (+/-170 gr). Finally added the stirfried vegetables to the broth and let it cook on a low flame for another 15 min. Blendered everyting and it looked real nice and had a lovely consitency. I kept some leek apart for garnishing, sauted them in butter and olive oil, added a few spoons of cream cheese, some mustard and black pepper and in the end a glass of port (wine) and before serving added it to the mix. Marvellous! Even though I forgot the half lime I had in mind and also lying around in my fridge. It tasted so bloody good I just had to write a comment to thank you!
jim says
rating 4 stars (I forgot)
Ayeh says
Your soup sounds amazing Jim!!! So lovely to hear 🙂
Sara says
This is absolutely delicious! It’s sweet, smooth and comforting! I added roasted zucchini cubes as a garnish as well as homemade croutons! Yum!
Ayeh Manfre says
Oh yum, love the idea of croutons on top!
Aleksandra says
Very easy, fast, tasty and healthy. Unfortunately I can’t eat beans so I’ve used chickpeas instead and it still turned out very good. Thank you for the recipe.
Ayeh Manfre says
You are most welcome Aleksandra, so glad you loved it x