Cooking With Ayeh

menu icon
go to homepage
  • Recipes
  • Easy Dinners
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Easy Dinners
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Mains

    Zucchini Leek Soup

    BY Ayeh Manfre · UPDATED: Jan 7, 25 · PUBLISHED: Jan 29, 21 · 5 Comments

    JUMP TO RECIPE

    Using only 5 ingredients with Zucchini and Leek the heroes. This recipe is a creamy vibrant soup without a touch of cream!

    Zucchini Leek Soup with walnut garnish

    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
    • How to Make Zucchini Leek Soup
    • Important Tips
    • More Soup Recipes
    • Recipe
    • Comments

    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.
    Zucchini Leek Soup being cooked in a pot

    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
    Zucchini Leek Soup with walnut garnish

    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 with walnut garnish

    Zucchini Leek Soup

    4.25 from 28 votes
    Author: Ayeh Manfre
    Course: Main Course
    Servings: 6
    Print
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins

    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 ❤️

    More Mains

    • Caesar wrap cut in half to show the inside
      Caesar Wrap
    • Salmon tacos with a fish taco slaw and avocado
      Salmon Tacos
    • Mushroom barley soup in a bowl with a soup
      Mushroom Barley Soup
    • Adas polo with tahdig and caramelised onions and dried fruits
      Adas Polo - Persian Lentil Rice

    Comments

      4.25 from 28 votes (26 ratings without comment)

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. jim says

      July 04, 2022 at 6:47 am

      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!

      Reply
      • jim says

        July 04, 2022 at 6:53 am

        4 stars
        rating 4 stars (I forgot)

        Reply
      • Ayeh says

        July 17, 2022 at 8:38 pm

        Your soup sounds amazing Jim!!! So lovely to hear 🙂

        Reply
    2. Sara says

      July 15, 2024 at 7:46 am

      5 stars
      This is absolutely delicious! It’s sweet, smooth and comforting! I added roasted zucchini cubes as a garnish as well as homemade croutons! Yum!

      Reply
      • Ayeh Manfre says

        July 16, 2024 at 6:42 pm

        Oh yum, love the idea of croutons on top!

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

    Popular

    • Rice paper dumplings topped with shallots and sesame seeds
      Rice Paper Dumplings

    • Fried Oyster Mushrooms Vegan Fried Chicken with piece cut open and dipping sauces
      Fried Oyster Mushrooms (Vegan Fried Chicken)

    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia

    • Kani Salad in a bowl topped with avocado, sesame seeds and panko bread crumbs
      Kani Salad

    Footer


    • Contact
    • Privacy
    • Terms

    Copyright © 2025 Cooking With Ayeh

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.