A creamy and flavorful zucchini and leek soup, very simple to make, also suitable for the spring season because it’s delicate and light. The recipe is very easy and quick: just cook the vegetables with vegetable broth, blend everything and optionally add a little cream or yogurt. The soup is excellent as an entrée or as a main course, and can be served either hot or slightly warm… try it yourself!
Here are some other tasty suggestions:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: Spring, Summer
- Energy 197.50 (Kcal)
- Carbohydrates 36.76 (g) of which sugars 5.02 (g)
- Proteins 7.78 (g)
- Fat 3.92 (g) of which saturated 0.37 (g)of which unsaturated 0.63 (g)
- Fibers 5.80 (g)
- Sodium 367.29 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz zucchini
- 1 leek
- 7 oz potatoes
- as needed vegetable broth
- 2 tbsp fresh liquid cream (or yogurt, to taste)
- extra virgin olive oil
- salt
- pepper
- 1 pinch curry (to taste)
- croutons (to taste, for garnishing)
Tools
- Pot
- Cutting Board
- Immersion Blender
Preparation
Wash the potatoes, peel them and cut them into cubes.
Trim the zucchini and also cut into cubes.
Clean the leek by removing the end with the roots, an outer leaf, and the greener part. Wash it and slice it into rings.
Pour a swirl of extra virgin olive oil in a pot, add the vegetables, salt them, and add a pinch of curry if you like.
Mix well, then cover with hot vegetable broth.
Let it cook for about 20 minutes, or until the potatoes are tender.
Blend everything with an immersion blender, return the obtained cream to the pot and optionally add 2-3 tablespoons of cream (or plain yogurt if you prefer).
Adjust salt and pepper and regulate the density by boiling the soup for a few more minutes, or by adding more broth.
The zucchini and leek soup is ready, serve it in bowls and garnish with croutons toasted in a pan and a drizzle of raw olive oil.
Tips and Notes
You can saute some zucchini cubes in a separate pan, to add them later on the plates (as shown in the photo).
You can flavor with aromatic herbs to taste: basil, thyme, chives, parsley, or others.
The addition of cream or yogurt is optional, the soup will still be creamy thanks to the potatoes.
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