SILKY ZUCCHINI & LEEK SOUP
Silky Zucchini & Leek Soup is a delicate yet flavourful dish that blends the mild sweetness of zucchini with the gentle earthiness of leeks. The coconut milk adds a luscious creaminess, while garlic enhances the depth of flavour. This vibrant green soup is packed with nutrients, making it a perfect light meal or appetiser. It’s smooth, comforting and easy to digest, making it an excellent choice for a detox meal or a simple, nourishing lunch. Whether served warm on a chilly day or chilled in summer, this versatile soup is a delicious and wholesome addition to your meal plan.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Spring, Summer, Comfort Food, Light Lunch, Detox Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
The following are the ingredients which we need to prepare this silky zucchini & leek soup.
- 1 small zucchini, sliced
- ¼ leek, sliced
- 100ml vegetable broth
- 50ml coconut milk
- 1 clove garlic, minced
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (Per Serving)
- Calories: 110 kcal
- Protein: 2g
- Carbohydrates: 9g
- Fats: 7g
- Fibre: 3g
- Sodium: 140mg
PREPARATION
- Sauté The Aromatics: Heat a saucepan over medium heat and sauté the garlic and sliced leeks for 2-3 minutes until softened.
- Add Zucchini: Stir in the sliced zucchini and cook for another 2 minutes to release its natural flavours.
- Pour In The Broth: Add the vegetable broth and bring the mixture to a gentle simmer. Cook for 8-10 minutes until the zucchini is tender.
- Blend The Soup: Use an immersion blender to purée the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending.
- Incorporate The Coconut Milk: Stir in the coconut milk and let the soup warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with fresh herbs or a drizzle of olive oil.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips which help you to prepare this silky zucchini & leek soup.
- Creamier Texture: Add extra coconut milk for a silkier consistency.
- Deeper Flavour: Roast the zucchini and leeks before blending for a richer taste.
- Balanced Acidity: A squeeze of lemon juice can brighten the soup’s flavour.
- Extra Thickness: Blend in a handful of cooked white beans for more body.
- Garnishing Ideas: Top with toasted sunflower seeds, chopped herbs or a sprinkle of black sesame seeds.
- Serving Suggestion: Pair with a slice of sourdough bread or a fresh side salad for a complete meal.
- Spice It Up: Add a pinch of red pepper flakes or smoked paprika for warmth.
VARIATIONS
- Protein Boost: Stir in cooked quinoa, chickpeas or silken tofu for added protein.
- Nutty Flavour: Blend in a spoonful of cashew or almond butter for richness.
- Low-Carb Alternative: Replace coconut milk with unsweetened almond milk for a lighter option.
- Extra Veggies: Add roasted carrots, asparagus or spinach for additional nutrients.
- Herb Infusion: Stir in fresh thyme, parsley or basil for added aroma.
- Crunchy Topping: Garnish with crispy roasted chickpeas or croutons for texture.
- Cheesy Twist: Sprinkle nutritional yeast for a dairy-free cheesy flavour.
- Cooling Summer Version: Serve chilled with a swirl of coconut yoghurt.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat while stirring.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.