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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Submitted by cberger495
The flavor of this soup really packs a punch! Roasting the zucchini and leeks greatly enhances the flavors in this soup and elevate it tremendously! Healthy and delicious, this soup is worth the minimal effort involved!
1/4 cup lemon juice
8 zucchinis
water
4 leeks
3 cups fresh spinach
1/4 cup olive oil
1 teaspoon + 1 tablespoon salt
1 tablespoon fresh dill
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Preheat oven to 425 degrees Fahrenheit.
Slice the zucchinis into strips and cut the leeks in half the long way. Place onto baking sheets, drizzle with olive oil and sprinkle with one teaspoon salt.
Roast at 425 degrees Fahrenheit for 30 minutes.
Place pot on stove over medium heat. Add roasted zucchinis, leeks, one tablespoon salt, pepper, garlic powder and lemon juice. Fill the pot with water just to the top of veggies.
Bring to a boil and then lower flame to simmer for 45 minutes.
Add spinach and cook for another 15 minutes.
Use an immersion blender to blend until smooth.
Photography by Tamara Friedman
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