Creamy low-calorie soup.
Zucchini Leek Soup
Recipe By Esther
- Cooking and Prep: 55 m
- Serves: 6
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No Allergens
Ingredients (7)
Main ingredients
Start Cooking
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Make the Soup
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Sauté the leeks and onion in oil for about five minutes until soft and slightly brown.
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Add the chunks of zucchini and enough water to cover. Add the seasonings. Cook on medium fire for about 45 minutes.
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Blend using an immersion blender. Enjoy!
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Replies:
Just enough water to cover the vegetables. -
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Replies:
Just enough water to cover the vegetables.
