Zucchini Leek Soup

3
(1)
  • Cooking and Prep: 55 m
  • Serves: 6
  • No Allergens

Creamy low-calorie soup.

Ingredients (7)

Main ingredients

Start Cooking

Images:

Make the Soup

  1. Sauté the leeks and onion in oil for about five minutes until soft and slightly brown.
  2. Add the chunks of zucchini and enough water to cover. Add the seasonings. Cook on medium fire for about 45 minutes.

  3. Blend using an immersion blender. Enjoy!


  • Elisheva

    around how much water exactly? enough to fill the pot?
    Posted by Elishevakeslassy |September 17, 2022
    Replies:
    Raquel Admin - Kosher.com Admin
    Just enough water to cover the vegetables.
    Posted by raquel_kosher|September 20, 2022
    0
    1
  • Sarah Feingold

    Posted by Sarah 26 |2018-12-12 05:03:21
    Replies:
    0
    0
 
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  • Elisheva

    around how much water exactly? enough to fill the pot?
    Posted by Elishevakeslassy |September 17, 2022
    Replies:
    Raquel Admin - Kosher.com Admin
    Just enough water to cover the vegetables.
    Posted by raquel_kosher|September 20, 2022
    0
    1
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