Leek & Zucchini Soup

Leek & Zucchini Soup

Fall is here, and with the leaves starting to fall and the temperature slowly going down it’s time for soup. It’s time for having your house smell of good things. Actually the other day I made a first version of this soup, and my apartment smelled divinely for a couple of days; the advantages of having a beautiful and small Parisian apartment!
I’ve been changing my eating habits lately, or at least trying too. And I want to make them stick this time! I feel I have been down this road before, starting a to eat healthier food, being motivated, buying lots of vegetables. But I could never make it last. I feel, I know this time is different. I finally feel the difference in my body, I am committed to not eating pasta every day 😊 Only some! Joking aside, I have been eating salads, and vegetables, and soups and quinoa and actually enjoying it.
I make such tasty salads now that even my husband, when given the choice between mashed potatoes and salad, to my complete surprise chooses the latter. I am very surprised with myself. And also very happy about this new found love for vegetables!
Leek & Zucchini Soup
I made the first soup of the season a week ago, and was ready to share it with you guys, but I felt it could be better. It needed some adjusting for sure. I made a better version of it this week and I bring it to you. Hope you enjoy it as much as I did!
A little tip about being organized with your meals and your cooking. When I prepare soup, I don’t make just a small quantity for a single meal. Instead every weekend I go to the market, and buy a big quantity of my star vegetable of the week and make a big batch of soup. I then keep it in the fridge in an airtight container and eat it all week! So practical, and you only work once and you are all set for the week!
Let’s get to it!
Happy cooking!
Ingredients
Serves 8 people

Onion 1 u
Carrot 1 u
Celery 1 u
Thyme
Leek (white part only) 500 g
Zucchini 1 u (medium size)
Coarse salt 10 g
Pepper corns 10 g
Chicken stock or water 2 l
Olive oil 10 g
Leek & Zucchini Soup
Procedure
Dice the carrot, celery and onions into medium size pieces.
Slice the leak and the zucchini.
In a pot over medium heat sweat the carrot, onion and celery in butter for about 10 minutes. Add the 4 thyme branches and sweat until they begin to release flavor (about 2 to 3 minutes). Sweat the peppercorns also until they release their flavor.
Now add the sliced leek and mix everything together. Add the chicken stock and a handful of coarse salt and cook for about 40 minutes.
Leek & Zucchini Soup
Add the sliced zucchini and cook for an extra 10 minutes.
Remove from the stove and blend the soup. Check sour seasoning and adjust if necessary.
Serve hot and add some thyme branches and crushed peppercorns to make your soup look beautiful!
Leek & Zucchini Soup
Note:
On salt: check that your chicken stock is not already salted! In that case add less or none of the salt that I propose. Salt needs to be added while we cook not after!!! This is what gives everything flavor!
Bon appétit
Preparation Time:
Cook Time:
Total Time:
8 servings
Calories: 47 cal
Carbohydrate: 5 g
Fat: 2 g
Protein: 3 g
Sodium: 1212 mg
Sugar: 3g

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