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Recipe by Member recipes

Zucchini Leek Soup

Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

zucchini-leek soup

  • 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

Directions

Prepare the Zucchini Leek Soup

1.

Preheat oven to 425 degrees Fahrenheit.

2.

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.

3.

Roast at 425 degrees Fahrenheit for 30 minutes.

4.

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.

5.

Bring to a boil and then lower flame to simmer for 45 minutes.

6.

Add spinach and cook for another 15 minutes.

7.

Use an immersion blender to blend until smooth.

Credits

Photography by Tamara Friedman

Zucchini Leek Soup

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