Recipe by Chanie Nayman

Zucchini-Cauliflower-Leek Soup

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Zucchini-Cauliflower-Leek Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan

Ingredients

Zucchini-Cauliflower-Leek Soup

  • 2 tablespoons oil

  • 2–3 leeks (white and light green parts only), halved and thinly sliced

  • 3–4 cloves garlic, minced, or 3-4 cubes Gefen Frozen Garlic

  • 1 24-ounce (450-gram) bag Beleaves Frozen Cauliflower

  • 2–3 zucchinis, peeled and chopped (see note)

  • 2 potatoes, peeled and chopped (optional)

Directions

1.

Heat oil in a pot. Sauté leeks until just translucent. Add the remaining vegetables and sauté for another few minutes.

2.

Add water/broth and spices. Cook for 30 minutes. Blend to desired consistency.

3.

Serve with croutons made from leftover sourdough or bread.

Notes:

I peeled the zucchini here even though I’m always one to skip steps because I wanted to differentiate this soup from the other zucchini soups in my regular rotation.

Recipe tags

cauliflower cauliflower soup Chanie Nayman leek soup leeks zucchini zucchini soup
Zucchini-Cauliflower-Leek Soup

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