Zucchini Leek Soup
This zucchini leek soup is the definition of easy comfort food — just butter, leeks, zucchini, and broth. It’s creamy without cream, light yet satisfying, and comes together in about 20 minutes. Perfect for cozy lunches or as a simple starter for dinner.
Ingredients
- 2 tablespoons butter or olive oil for vegan
- 2 large leeks white and light green parts only, cleaned and sliced
- 3 medium zucchinis chopped
- 4 cups vegetable broth or water
- Salt and freshly ground black pepper to taste
- To serve: thin zucchini slices red pepper flakes, Cotija cheese (or feta), olive oil
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and sauté until soft and fragrant, about 5 minutes.
- Add the zucchini and broth (or water) — just enough to cover the vegetables.
- Bring to a simmer and cook until the zucchini is tender, about 10–12 minutes.
- Let cool slightly, then transfer to a blender. Blend starting on low speed and slowly increase until smooth and creamy.
- Taste and season with salt and pepper.
- Serve topped with thin zucchini slices, red pepper flakes, Cotija cheese, and a drizzle of olive oil.