Zucchini Leek Soup

Esther Esther
4.3 (3 reviews)

Creamy low-calorie soup.

6
Easy Meat

Directions

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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What Cooks Are Saying

4.3 out of 5

3 global ratings

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1 Comment

Elisheva •

around how much water exactly? enough to fill the pot?

Raquel Malul Kosher.com Team •
Reply to Elisheva

Just enough water to cover the vegetables.