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Zucchini Cream Soup

  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 2
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Ingredients

2
tablespoons olive oil
1
leek (white part), finely sliced
1
potato, peeled and chopped
2
zucchini, chopped
Salt and pepper, to taste
3
cups low-sodium vegetable stock
1
tablespoon chopped parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
234.7
% Daily Value
Total Fat
14.4g
22%
Saturated Fat
2.1g
10%
Sodium
1242.8mg
52%
Total Carbohydrate
24.5g
8%
Dietary Fiber
4.4g
18%
Sugars
6.5g
Protein
4.6g
% Daily Value*:
Vitamin C
96.20%
96%
Calcium
7.10%
7%
Iron
11.70%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you want to decorate your bowls, you can use a mandolin to cut a few very thin slices of zucchini before chopping up the rest, and put those slices on top of the soup as I did for the picture.

Use white onion instead of leek if that's what you have on hand.

Directions

  • 1 Heat the olive oil over low heat and sauté the leek, potato, and zucchini, seasoned with salt and pepper to taste, for 5 minutes.
  • 2 Add the vegetable stock, turn the burner to high to bring to a boil, and cook partially covered over low heat for 20 minutes.
  • 3 Process in batches in a blender until creamy, being very careful not to burn yourself since hot liquid tends to splash when you open the blender.
  • 4 Serve in two bowls, sprinkled with chopped parsley.

It's starting to get a little chilly here on the East Coast, and I'm already starting to crave warm foods every day. My body always surprises me with its accuracy. It seems to know when the seasons are changing like a clock. Even on days when it's still warm out, my hands have started to get increasingly colder, and I know it's time to do some preventative inner heating using my food as medicine. One of the easiest ways to turn my inner heater on is to have a vegetable soup for dinner or as an appetizer for lunch. In the summer I have a salad and steamed or sautéed vegetables almost every night. In the winter I turn to soups and roasted veggies, particularly root vegetables. You can make a vegetable soup with very little effort using two or three vegetables, simple seasonings and water or a vegetable stock. Blend all ingredients together for a cream soup, or leave it as is for a chunky vegetable soup. You'll have no excuse to let a vegetable go bad in your fridge again.

Rate and Comment

Morena Escardo Morena Escardo
September 23, 2015

It's starting to get a little chilly here on the East Coast, and I'm already starting to crave warm foods every day. My body always surprises me with its accuracy. It seems to know when the seasons are changing like a clock. Even on days when it's still warm out, my hands have started to get increasingly colder, and I know it's time to do some preventative inner heating using my food as medicine. One of the easiest ways to turn my inner heater on is to have a vegetable soup for dinner or as an appetizer for lunch. In the summer I have a salad and steamed or sautéed vegetables almost every night. In the winter I turn to soups and roasted veggies, particularly root vegetables. You can make a vegetable soup with very little effort using two or three vegetables, simple seasonings and water or a vegetable stock. Blend all ingredients together for a cream soup, or leave it as is for a chunky vegetable soup. You'll have no excuse to let a vegetable go bad in your fridge again.