Description
Zucchini, Broccoli, and Leek Soup is a rich and creamy dish that delights the senses with every spoonful. This vibrant soup combines fresh zucchini, tender broccoli, and sweet leeks, creating a wholesome medley perfect for cozy nights or entertaining guests. Not only is it healthy and packed with nutrients, but it’s also incredibly easy to make, ensuring you can whip up a restaurant-quality meal in no time.
Ingredients
Scale
- 2 medium zucchinis (400g), chopped
- 2 cups broccoli florets (200g)
- 2 medium leeks (150g), sliced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth (1 liter)
- 1 cup heavy cream (240ml) or coconut cream for a vegan option
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
Instructions
- Wash and chop the vegetables: slice the zucchinis into half-moons, cut the broccoli into florets, and thinly slice the leeks.
- In a large pot over medium heat, add olive oil. Sauté the leeks and minced garlic for about 3 minutes until soft and fragrant.
- Add the chopped zucchini and broccoli florets; cook for an additional 5 minutes until they start to soften.
- Pour in the vegetable broth; bring to a gentle boil before reducing heat to simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a regular blender).
- Return soup to low heat and stir in heavy cream; season with salt and pepper. Warm through before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Blending/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg