Soup. Creamy, nutritious, garlic-infused soup. This is such a simple soup that puts me in a good mood and takes no time at all to cook up. I love serving it with a side of crusty bread. Regardless of how you serve it, you’ll love the earthy and creamy texture of this Zucchini and Leek soup.
Zucchini and Leek soup
Ingredients
- 2 tablespoons of olive oil
- 2 leeks rinsed and chopped
- 4 zucchinis chopped
- 3 garlic cloves minced
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh thyme
- 3 cups of beef stock (vegetable or chicken work as well)
Instructions
In a wide pot, bring 2 tablespoons of olive oil to high heat and add the zucchini and leeks. Sauté for about 5 minutes until bright green. Add the garlic, onion powder, and sautee for another 2 minutes. Add the salt, thyme, and chicken stock and bring to a simmer. Transfer the soup to a blender or use an immersion blender until the soup gets nice and creamy. Serve warm and top with olive oil, red pepper flakes, and parsley. Enjoy!
