Courgette and Leek Soup
Warm up your soul with this velvety Courgette and Leek Soup, a comforting blend of fresh, wholesome ingredients that's as nourishing as it is flavorful. Perfectly balanced with the subtle sweetness of leeks, the mild earthiness of courgettes (zucchini), and the creamy depth of a potato base, this soup is a true celebration of simple, garden-fresh flavors. Easily prepared in just 45 minutes, it’s ideal for a cozy light lunch or a starter for dinner. This recipe is naturally vegetarian and can be made vegan by skipping the optional double cream garnish. Finished with a swirl of cream and a sprinkle of fresh parsley, each spoonful is pure comfort and elegance. Try this quick and easy courgette soup for a healthy, delicious way to warm up any day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 large leeks (white and light green parts, sliced thinly)
- 3 medium courgettes (zucchini), chopped
- 3 cloves garlic cloves, minced
- 1 liter vegetable stock
- 1 medium potato, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons double cream (optional, for garnish)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped courgettes and diced potato to the saucepan and cook for another 3-4 minutes, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil.
Lower the heat to a simmer, cover the saucepan, and cook for 20 minutes, or until the vegetables are tender.
Remove the saucepan from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
Return the soup to the saucepan (if using a blender) and season with salt and black pepper. Adjust seasoning to taste.
Reheat gently if necessary, and serve hot. Garnish each bowl with a swirl of double cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
