Zucchini and Leek Soup – This Weeks Garden Recipe
A delicious and healthy soup that is made with zucchini and parsley from my garden. This Zucchini and Leek Soup is tasty and can take on whatever flavor you choose to give it. Today I decided to give this Zucchini and Leek Soup an Italian twist because I had fresh parsley, red pepper flakes, and parmesan cheese. The crushed red pepper flake adds a punch of heat.
I love to make soups but I find myself eating less soup in the summer then in the winter. The answer to that is obvious because it is hotter and who wants hot soup when it is 90 degrees? As I think about it though with the abundance of vegetables we have in the summer why shouldn’t we make a nice vegetable soup more often? I am thinking a vegetable minestrone sound delicious or even a corn soup as corn starts to be picked locally.
A picture of our latest harvest – the tomatoes are coming in!
The flavor that comes from the leeks and zucchini in this soup is really unique. It tastes like a soup that would come from one of my favorite farm to table restaurants in Tarrytown, NY called Sweet Grass Grill. They serve a lot of fresh soups in the summertime using ingredients grown from local farms. YUM.
Like all great recipes I heard about this from a member at Curves (I work there) and we always exchange recipes for the different times of year. She was raving about this soup that she saw on Patis Mexican Table that had zucchini and leeks in it. I have endless zucchini so I thought why not try to make it. She used a jalapeno for heat instead of crushed red pepper flake and she also added tortilla chips on top with a Mexican cheese. Make this soup your own and use what you have in your kitchen.
Leeks can be difficult to clean as they have a lot of dirt in them. I hadn’t really worked with them before but to make sure you get them really clean slice the leeks up until the white and light green parts then wash several times in a strainer to clean off the dirt. (discard dark green parts)
Guess what! This Zucchini and Leek Soup has no cream!
Zucchini and Leek Soup
An Italian twist on zucchini and leek soup made with garden zucchini, parsley, crushed red pepper flake and vegetable broth. No cream needed.
1 medium white or yellow onion, chopped
1 cup leeks, white and light green parts, sliced
3 pounds green zucchini, ends removed, diced (about 3 medium zucchini)
2 cloves of garlic roughly chopped
5 cups organic vegetable broth
1/4 teaspoon red pepper flake (more if you like heat)
2 tablespoons fresh chopped parsley
1 tablespoon olive oil
1 tablespoon unsalted butter
fresh chopped parsley
- Set a large soup pot over medium heat and add the oil and butter. Once the butter begins to bubble stir in the onion and leeks, and reduce to medium-low heat. Let cook 12-15 minutes until the onion has softened and the edges begin to brown lightly, be sure to stir every so often.
- Raise the heat to medium and stir in the chopped zucchini and garlic. Let cook for 3-4 minutes until everything is incorporated.
- Pour in the vegetable broth, salt, pepper, red pepper flake, and parsley. Let simmer for 10 minutes or until the zucchini is very soft and cooked through.
- Remove soup from heat and let cool slightly. If using a food processor add the soup in batches and blend until smooth. Be careful the liquid is not very hot or it will spill out the sides. Use an immersion blender if preferred.
- Move soup back to pot and let it get really hot. Season accordingly. Serve with parmesan cheese and chopped parsley for garnish.
Adapted from Pati’s Mexican Table