One-pot Leek and Zucchini Soup
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My new garden produced so much squash that we just couldn’t eat it all. So I decided to make Summer soup that can be served cold or hot. Although my sister and I got into a great debate whether soup can even be soup if it’s cold. So, if you are on my side and if you’re feeling like a refreshing soup full of flavor this could be a go to for you.
It’s simple ingredients and easy to make steps makes it perfect for a quick summer night dinner.
Ingredients
- 5-6 Zucchini or any light squash like yellow or summer. (I used a mix of these.)
- 1 onion
- 1 leek (white and light green part chopped only)
- 2 garlic cloves
- Fresh basil chopped
- 2 bay leaves
- 2 tbsp olive oil
- 4 cups of chicken broth
- 1 cup of milk
- 2 tsp fresh squeezed lemon
- salt and pepper to taste
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
6
Instructions
1. In a large soup pot, start by sautéing the onion and leeks and garlic (about 5 mins). Then add in squash and continue stiring until opinions are clear and squash is browned (about 5 mins.
2. Then add chicken broth and a few bay leaves and bring to a boil. Then turn down and simmer for about 15 minutes. Make sure you boil until the squash is very soft.
3. Remove the bay leaves, add the chopped basil and green onions and purée with an immersion blender.
4. Next add the milk, lemon and salt and pepper to taste. Stir.
5. You can then ladle into bowls, add chive and sour cream garnish for a hot soup, or you can chill for a few hours to enjoy cold.
