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
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.
- 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.
- Add stock, bringing to a boil, and simmer for 15-20 minutes until everything is soft
- 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!
Cal 184 Fat 3.6g Sodium 1437mg Carbs. 32g Fiber 3g Protein 7.5