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Vegan zucchini and leek soup
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Vegan zucchini and leek soup

This vegan zucchini and leek is vegan (therefore automatically dairy-free), gluten-free and low in calories. 
Course Soup
Cuisine Modern Australian, Vegan
Keyword dairy free, leek, paleo, soup, vegan, vegetarian, zucchini
Total Time 30 minutes
Servings 3

Equipment

  • Immersion blender a.k.a. stick blender, or food processor

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 leek halved and sliced
  • 2 zucchini sliced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried tarragon
  • 1/2 tsp salt
  • 3 cups vegetable stock
  • freshly ground black pepper to taste`

Instructions

  • Heat olive oil in a pot at medium heat.
  • Add leek and cook for 5 minutes, stirring often.
  • Add zucchini and cook for another 15 minutes, stirring often.
  • Add thyme, tarragon, salt and stock. Bring to a boil, then lower heat and simmer for 5 minutes.
  • Add some black pepper and blend with a stick blender or in a food processor. Adjust seasoning and serve.