As the name of this post suggests, the two main ingredients in this soup are zucchini and leek, but I also included potatoes for creaminess and texture.

Zucchinis are one of the only vegetables that contain almost all of the vitamins we need, but when cooked on their own they lack a bit of oomph. That’s where the leeks come in, they bring a pungent twist to the soft taste of zucchini, making it the perfect combination to increase your vitamin intake in a delicious way.

This is the perfect soup for a cold winter’s night, it goes beautifully with bruschetta, and freezes really well.

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INGREDIENTS

White pepper
Kosher salt
Olive oil
5 large leeks  (white part only), washed and chopped
350g zucchini, chopped
1 brown onion, diced
2 tbsp olive oil
3 Cloves garlic, roughly chopped
230 g potatoes, skin removed and sliced
6 Cups veggie stock
Splash of white wine (optional)
½ Cup fresh basil
2 tbsp chopped chives/basil

Yogurt sauce:
¼ cup yogurt
1 tsp xylitol/sugar
Splash of olive oil
Squeeze of lemon
Pinch of salt

Bruschetta:

5 slices of ciabatta
Olive oil
2 garlic cloves, whole
Rosemary/thyme

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METHOD
Serves 4-5
Preparation 15 minutes
Cooking time 30 minutes

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In a medium to large saucepan heat oil and add leeks, onions, and garlic and a few pinches of course sea salt. Sauté until translucent, about 6 minutes.Then add the chopped zucchini and sauté for 3 minutes. Add a splash of white wine and scrape any bits that are starting to stick to the bottom of the pan. Let wine cook down for 30 seconds to a minute. 

Add the sliced potatoes and stock, and bring to a boil. Cover, simmer on low 15-20 minutes until potatoes are cooked.

Remove from heat and let cool a bit. In batches blend soup until creamy and very smooth, then add the basil and bland until super smooth.

Once blended, return to the pan, add the salt and pepper. The salt will bring the soup to life, so do not forget to add it. Taste and make adjustments. 

For the bruschetta:

Place the ciabatta slices in a bowl, drizzle with olive oil, a large pinch of sea salt and fresh rosemary/thyme. Place under the grill for 3-5 minutes, turning once golden. Then rub the whole garlic cloves over the toasted bread and place in the oven for 30 seconds. 

Yogurt sauce:
Stir ingredients together, taste and adjust to your liking.

To serve: 

Serve the soup in bowls topped with a spoon on yogurt sauce, chopped chives/basil and a dash of olive oil.