Zucchini and Leek Soup



1 leek (large, or 2 small)

3 zucchini (medium)

7 cups vegetable broth (light)

4  garlic cloves (minced)

¼ cup fresh dill

salt and pepper to taste


  1. Clean leeks by slicing lengthwise- but only 3/4 through and rinsing under running water to remove dirt. Slice Leeks into rounds. Slice Zucchini into half moons. Finely mince garlic.

  2.  In large sauce pan, sauté leeks, zucchini, and garlic in olive oil until soft (about 8 minutes). Add Dill (roughly chopped) and sauté until limp.
  3.  Add stock, bringing to a boil, and simmer for 15-20 minutes until everything is soft
  4.  Let soup cool slightly and then run through blender or food processor until smooth – but keep some texture!

 Can be served cold or hot. Try adding some homemade croutons!

 Nutritional Information:

   Cal 184 Fat 3.6g Sodium 1437mg Carbs. 32g Fiber 3g Protein 7.5

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