Cream of ZucchiniLeek Soup

Cream of ZucchiniLeek Soup – I can’t believe I’m thinking SOUP during a HEAT WAVE (brow wipe). Good thing this one tastes just as good lukewarm – room temp. in my case. I’ve been seeing so much beautiful fresh produce, including these zucchinis, I just had to put them to work in a recipe. Leeks, well…they’re just awesome so they made the cut too. AND those lil’ crunchy leek slivers + semi rings on the top – yum. This is an easy one to whip together and store away for later.

Cream of ZucchiniLeek Soup
Cuisine: *plant based + gluten free
Servings: 2
Author: thecrimsonsink
Cream of ZucchiniLeek Soup
  • 1&1/2 tbsp grape seed oil
  • 2 small yellow zucchinis, washed & sliced
  • 1-2 leeks, sliced & some slivered - white & light green part only
  • 3 garlic cloves, minced
  • 1/2 tsp ground coriander
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1 cup unsweetened cashew milk
  • 1/2 cup raw cashews
  • 1 tbsp lemon juice
  1. Leek Slivers *Optional. In a small pan, add about 2tbsp of grape seed oil and bring to temp. over med heat - test with a drop of water; sizzles when ready. Add the slivered leek and toss or stir often to prevent burning. Once golden and browning, turn off the heat and remove leek slivers with tongs or fork onto a piece of paper towel. Gently pat dry and allow to cool.

  2. Place 1/2tbsp of the grape seed oil in a pan and over med. heat, being up to temperature. Add the sliced zucchini & leek. Toss. Turn to low and add the garlic, coriander, sea salt, and pepper. Stir and place the lid on. Steam until tender, stirring occasionally. Remove from heat.

  3. Add the cooked veggies along with the cashew milk, raw cashews, and lemon juice to a high speed bender. Drizzle in about 1tbsp of grape seed oil. Blend on high until smooth - about 2mins. Pour soup into a pot and over low heat, bring to a gentle boil. Remove from heat, bowl, top with leek slivers, & serve.

  4. Store in the fridge. Good for 3-5days.

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