This zucchini leek soup is hearty, healthy, and easy to make. It’s also dairy free but still creamy. It’ll become your go to carb-free soup!
the best thing about this zucchini leek soup:
Having ready-made soup in the freezer like our zucchini leek soup or our creamy celery soup is a game changer for busy days. You get to still eat healthy by simply defrosting a container of this soup the night before you plan to eat it.
Simply double the recipe whenever you’re making it, portion the soup into these excellent containers, and pop them in the freezer!
Zucchini leek soup ingredients:
- Olive Oil
- Purple Onions
- Zucchinis
- Leeks
- Garlic Cloves
- Vegetable Broth
- Salt and Pepper
the steps:
Sauté the onions, leeks, and zucchini.
Add the garlic cloves, salt, and pepper.
Add the vegetable broth and water.
Blend it up using a hand blender.
Optional toppings for the soup:
Things like herbs, nuts, and seeds are all great toppings for soup. They add texture and flavor as well as beauty.
Some things we’ve tried are rosemary, chives, and slivered almonds.
Keep in mind this step is extra and your soup will still be delicious without it.
how to meal prep this soup:
Say you want to make this soup tomorrow but you have a little bit of extra time today. Chop up the vegetables in advance, it’ll save you time and make the process go quicker.
Once the onions, leeks, and zucchini are cut up, add them to a big Ziploc bag and place them in the refrigerator. The next day just heat some oil in a stock pot and add the veggies!
variations:
As with most soups, zucchini leek soup is versatile. Here are some ideas if you want to change it up:
You can add potatoes for extra creaminess and carbs.
Add celery if you have some extra in your fridge and want more nutrients.
Add a little bit of spinach – you won’t even notice it’s in there.
Regular onions instead of purple onions.
How to store zucchini leek soup:
If you plan to serve this zucchini leek soup for a second night you can simply place the entire pot straight into the fridge. Just wait a little bit for the soup to cool off first.
If you want to freeze the soup simply use airtight containers that can go into the oven. This way you can warm up the soup without getting a pot dirty when you’re ready to serve it again.
Delicious Zucchini Leek Soup
Ingredients
- 3 tablespoons olive oil
- 1 large purple onion, diced
- 4 cloves of garlic, minced
- 2 bunches of leeks, chopped (white parts only)
- 6 zucchini, washed and partially peeled (leave some skin on)
- 1.5 teaspoons salt
- 1/8 teaspoon black pepper
- 2 cups vegetable broth
- 2 cups water
Instructions
- Add olive oil to a stock pot and add the onions, leeks, and zucchini.
- Sauté until the vegetables are translucent, mixing from time to time.
- Add the minced garlic and season with salt and pepper.
- Add the broth and water and bring to a boil.
- Lower to a simmer, cover the pot, and cook for 30 minutes.
- Once the soup cools down a bit, use a hand blender to blend the soup.
- Top with your choice of herbs and serve.