5 ingredient pureed heaven. Seriously, I love soup. I make a lot of pureed vegetable soups in the fall because they are nutrient dense, comforting and filling without weighing you down. They are easier on your digestion than whole vegetable soups too. Plus there’s something about the blending of ingredients that is just divine.

This is one of my go-to soups. Do you use leeks? I think they are often overlooked at the grocery store and farmer’s markets but they are a pretty incredible food. The leeks really shine in this soup so let’s talk a little more about them.

Leeks are a tall mild allium that have one bulb at the end of a long stalk. They look like scallions on steroids. Despite their mild onion flavor, they are loaded with phytonutrients, however, most of the nutrient density is located in the green leaves (the part that most people discard). Make sure you use the entire leek. Look for smaller leeks if you want more tender leaves, but I find a little extra saute time and even the bigger ones turn out just fine. They are loaded in polyphenols and a bioavailable form of folate called 5MTHF. They are also easier on digestion than traditional onions and can help with bloating. But please note that they loose most of their antioxidants after just spending a few days in the refrigerator so make sure you use them as soon as you can after you buy them.

Zucchini Leek Soup

Super simple 5 ingredient soup

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Course Soup

Ingredients

3 leeks, washed and sliced thin (use entire leek)
4 zucchini, washed and sliced thin
2 tbs extra virgin olive oil
4 cloves garlic, minced
1 tsp red chili flakes (optional)

Instructions

Saute leeks and garlic in olive oil in a stock pot over medium heat until soft, 10 minutes or so.
Add zucchini and red chili flakes and a pinch of salt.
Add 2c filtered water and bring to a boil, then turn down heat to simmer on medium low until all veggies are tender, another 10 minutes or so.
Blend all ingredients in a high powered blender until smooth. Add water if it's too thick. Season to taste with salt. Serve with an olive oil drizzle and a bit more red chili flakes on top.