What can I say about this zucchini leek soup?! It’s just so silky smooth and has the perfect balance of flavor. You can make it for lunch, dinner, or even shavuos. Top it off With cheese or matzo balls or maybe some croutons or pulled beef or chicken... it’s SOUPer versatile.
Tip: you can make this ahead of time and freeze it.
Recipe:
3/4 cup olive oil
1 leek
2 medium onions
4 cubes frozen garlic
4 large zucchini
6 cups water
2 Tablespoons onion soup mix
1 teaspoon pepper
1 tablespoon salt
Heat up the oil in stock pot (6quart). Slice the leek into half circles, dice the onion. Place the leek, onions, and garlic in the hot oil and sauté until everything is soft and the onions are translucent (about 10 minutes). Peel the zucchini and slice them in half circles. Add the water. And the zucchini, salt, pepper, and soup mix. Boil, Cook covered for 30 minutes. Mash the Zucchini with a masher then use an immersion blender to blend the soup and make it smooth. Enjoy!
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