Zucchini Leek Soup

Esther Recipe By
  • 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!
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