Zucchini leek soup is a creamy, flavorful soup that just happens to be vegan and gluten-free. Make this soup in just 30 minutes on the stovetop!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 115kcal
Ingredients
1tablespoonolive oil
3mediumleeks, white part only, chopped
2celery ribs, chopped
3clovesgarlic, minced
1.5poundszucchini, cubed
24ouncesbroth, vegetable or chicken
½teaspoonsalt
½teaspoondried thyme
¼teaspoonpepper
Instructions
In a stock pot over medium heat, add olive oil. When hot, add leek and celery and cook for 3-4 minutes, or until they begin to brown around the edges. Add garlic and cook and additional 30 seconds. Add broth, zucchini, salt, thyme, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for about 8-10 minutes, or until zucchini are cooked through and soft.
Remove from heat and allow to cool for 2 to 3 minutes. Use an immersion blender and blend until smooth, or transfer soup in batches to a standard blender to process until smooth (remove the center cap from the lid and lightly cover with a kitchen towel to allow steam to escape. Never fill a blender more than halfway full with hot soup).
Add desired garnishes, like croutons, pesto, shredded cheese, or a splash of cream, and serve warm as an appetizer or side dish.
Soup will keep for 3-4 days in the refrigerator in a tightly sealed container and reheats well in the microwave or on the stovetop.
Soup can also be frozen for 2-3 months in a tightly sealed container (allow to cool completely before storing in the freezer).
Recipe is written as a side dish to be served alongside a main course, or a hearty salad and crusty bread as a light lunch.
Using low-sodium broth will reduce the flavor of this soup. If low-sodium broth is needed for dietary reasons, I suggest increasing your garlic and herbs to add extra flavor.