Creamy zucchini leek superfood soup
There’s no such thing as soup season in our house - I make it and eat it up all year round. It’s one of my favorite nourishing rituals, and it’s an awesome way to include more vegetables in your diet.
It’s also incredibly easy to make, and once it’s made, it’s great to have on hand during the week when you want something quick to eat as you move through your day.
This creamy leek and zucchini soup is hands-down one of my favorites - in taste and nutrient profile. It’s got a warm, smooth and earthy flavor (thanks to the cumin seeds), and because I like soup as a meal, I threw in some ground flax and hemp seeds for a healthy fat and protein boost. Of course, it can be made without these, too.
You can enjoy it as is, or if you want to take it to the next level (and I highly recommend you do) garnish with a handful of chopped cilantro and a squeeze of lime, which takes the flavor from great to absolutely out-of-this-world.
Creamy zucchini leek superfood soup
Prep Time: 5 minutes | Cook Time: 30 minutes
Ingredients:
2 leeks (white and light green parts), sliced
2 large zucchinis, sliced
1.5 tsp salt
1 tbsp cumin seeds
5 cups of vegetable broth or water (or some combination of both)
2 tbsp almond flour
2 tbsp ground flax seeds
2 tbsp hemp seeds
1/2 lime (optional)
small handful of fresh cilantro, chopped (optional)
Directions
Place a large dutch oven on a medium heat. Add leeks and sauté for 3-5 minutes (until leeks begin to sweat).
Stir in zucchini, cumin and salt. Mix well, for another 3-5 minutes.
Add liquids, bring to a boil and then reduce to low and simmer, covered, for 30 minutes.
Transfer to blender, add flour and seeds. Blend on high until soup reaches a puree consistency.
Allow soup to cool. Serve warm, with a squeeze of lime juice and handful of cilantro.
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