Creamy tender zucchini along with green oniony leeks makes this soup the perfect light spring-inspired soup to serve in the winter.
Zucchini and leeks are so awesome together in this soup that my family emptied out the entire soup pot completely. This soup by no means a hearty soup, but on those Sundays when all you want is a quiet bowl of soup that is not too filling maybe with a side of crusty bread and a cup of tea or a glass of wine – this is the one to make. Give it a try!
Zucchini Leek Soup
- 4 zucchinis cut into small cubes
- 2-3 leeks white and light green parts thinly cut
- 3 garlic cloves finely minced
- 2 bay leaves
- 4-6 fresh basil leaves
- Salt and pepper
- 2 tbsp butter
- 5 cups vegetable broth
- 1/2 cup milk or cream (optional)
- In a large pot melt the butter. Add the garlic and leeks and sauté until leeks are tender, about 3 -4 minutes.
- Next add the zucchini, fresh basil, bay leaves, salt, and pepper. Cover and cook zucchini on low heat for 5 minutes until zucchini becomes tender.
- Add the broth and bring soup to a boil. Turn the stove off.
- Remove the bay leaves. Then using a hand blender puree soup to desired creamy consistency. Place the soup back on the stove and add cream or milk if using. Bring to a simmer on low heat. Soup is ready!
- Serve with garnish of basil leaves.