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.