Zucchini and Leek Soup

Eat your greens they said.  Zucchini is another vegatable I couldn’t stand but right now i’m all over it! Especialy in the form of this Zucchini and Leek Soup. Served up with some warm garlic bread or just as is. It’s a soup recipe for the books. Made with flavourful lemongrass, leek, ginger and garlic it not only tastes wonderful but is packed with healthy immunity boosters.

Similar to the famous leek and potato soup, this recipe is a little lighter on the calories as we’ve swapped out the potatoe for zucchini. However, if you ask me  it’s way better than leek and potato soup. The complexity of flavours is more exiting and of course we cannot igrnore the vibrant green colour from the baby spinach. It just screams fresh!  Within 20 minutes you can have a light lunch or dinner to keep you warm during the cold months while still enjoying healthy delicious food.

Save and freeze the rest of the soup in containers for convenient healthy meal options to save on time and effort. Especially on those sick days when you just need a hot bowl of soup.

In case you are wondering where to get fresh lemon grass: I usually get a couple of bunches with my Greenspoon order from mlango farm and freeze it for a monthly supply.

Zucchini and Leek Soup

Jemutai Eat your greens they said.  Zucchini is another vegatable I couldn’t stand but right now i’m all over it! Especialy in the form… Soups Zucchini and Leek Soup European

How To|

How to

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 500 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Leeks
• 6 Medium Zucchini
• 4 Garlic Cloves
• 1 Tbsp Coriander Powder
• 1/4 Tsp Lemon pepper Salt/ reg sea salt
• 1 Chicken Stock cube (Use veg stock to keep it plant based)
• 1 Sprig Thyme or 1/2 Tsp Dried
• 2 Handfuls Baby spinach
• 1 Handful Fresh Basil
• 1/2 thumb size Fresh Ginger
• 1 Stalk Lemongrass
• 1 Green Serenade Chili
• Olive oil
• 2-3 Juice of Limes

METHOD

1. To a preheated medium skillet add olive oil and cook leeks and lemongrass until fragrant then add in ginger and sauté for a further minute
2. Add in zucchini chunks, continue to cook for 1 min then add in the seasonings (coriander, salt, stock cube, thyme). Stir to combine then cover & cook for 2 minutes on medium heat.
3. Next Add 800ml water, the green part of the leek then cover and simmer on low heat for 5 mins.
4. Turn off the heat, add in basil leaves then transfer to a blender and blend the soup with a handful of baby spinach. (The heat from the hot soup will cook the spinach just enough to retain that beautiful vibrant green colour)
5. Garnish with black pepper, sunflower seeds, pomegranate seeds, freshly chopped Basil and a squeeze of lime. Of course you can also enjoy this with your favourite bread;)

 

Jemutai's TIPS

Please be careful when blending hot liquids, always ventilate the blender while blending and don’t overfill the jug.