Zucchini Leek Soup Recipe

Zucchini Leek Soup Recipe is made with zucchinis, leeks, garlic, cannellini beans, vegetable stock, extra virgin olive oil, and walnuts. This hearty Zucchini Leek Soup recipe creates a comforting and nourishing dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Zucchini Leek Soup Recipe Ingredients

• 4 medium zucchinis, roughly sliced (no need to peel)
• 2 medium leeks, cleaned and chopped (white and light green parts only)
• 3 garlic cloves, chopped
• 1 liter vegetable stock
• 1 can (425g) cannellini beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste

Garnish:

• A small handful of walnuts, chopped

Zucchini Leek Soup Recipe Instructions

1. Prepare the leeks Heat the olive oil in a large pot over medium heat. Add the chopped leeks and sauté for about 5 minutes, or until they become softened and fragrant. Add the chopped garlic and sauté for another minute.
2. Add zucchini Once the leeks and garlic are softened, add the zucchini slices to the pot. Season with salt and pepper to taste. Sauté the mixture for about 5 minutes, or until the zucchini begins to soften.
3. Add beans and stock Stir in the drained and rinsed cannellini beans, followed by the vegetable stock. Bring the mixture to a simmer.
4. Simmer the soup Cover the pot with a lid and let the soup simmer on low heat for about 30 minutes, or until the zucchini is tender and fully cooked through.
5. Blend the soup Once the zucchini is soft, use an immersion blender to blend the soup until smooth. If you’re using a stand blender, carefully transfer the soup in batches (allow it to cool a bit if your blender isn’t rated for hot liquids).
6. Taste and season Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or olive oil if desired.
7. Serve and garnish Ladle the soup into bowls and top with chopped walnuts for a crunchy garnish. Serve hot and enjoy!

Recipe Tips

• Enhance the flavor with fresh herbs:
  Add fresh herbs like thyme or rosemary when simmering the soup. You can also sprinkle some chopped fresh basil or parsley on top just before serving for a burst of freshness.
• Perfect the texture with a slow blend:
  For an extra-smooth texture, blend the soup in batches and let it cool slightly before blending. This helps prevent the soup from splattering and gives a creamier result.
• Add a squeeze of lemon juice:
  A squeeze of fresh lemon juice just before serving will brighten up the soup and balance the richness of the beans and zucchini.

How To Store Zucchini Leek Soup Recipe

Refrigerate: Cool the Zucchini Leek Soup completely. Then, transfer it to an airtight container or cover the pot with a lid. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Allow it to cool completely, then transfer it to a freezer-safe container or freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Zucchini Leek Soup Recipe

In The Stove: Pour the leftover soup into a pot over medium heat. Stir occasionally and reheat for 5-10 minutes, or until it’s hot all the way through. Add a little extra vegetable stock or water if the soup thickens too much during reheating.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup into an air fryer-safe container. Heat for about 5-10 minutes, stirring halfway through to avoid overheating or drying out.

What To Serve Zucchini Leek Soup Recipe

Zucchini Leek Soup Recipe pairs well with crusty bread, a side salad, grilled cheese sandwiches, and roasted potatoes. It can also be served alongside garlic bread, crispy pita chips, quinoa, and steamed vegetables for better savoring of the meal.

Frequently Asked Questions

Can I use frozen zucchini in this soup?

Yes, you can use frozen zucchini, but fresh zucchini will give the best texture and flavor. If using frozen, just be sure to thaw it completely and drain any excess water before adding it to the soup.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. After cooking, let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.

How can I make this soup creamy without using dairy?

The cannellini beans add a creamy texture to the soup without any dairy. If you prefer an even smoother texture, you can blend the soup longer or add a splash of coconut milk or olive oil.

Try more recipes:

• Bennigan’s Baked Potato Soup Recipe
• Lipton Chicken Soup Mix Recipe
• Red Pumpkin Soup Recipe