Zucchini Leek Soup

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Zucchini Leek Soup

This recipe was an experiment with zucchini and leeks that I had handy in the house and I was extremely impressed with the wonderful flavors. I hope you enjoy this soup as much as we do in our house. 

You can also find this recipe in my cookbook "Paleo Italian Cooking"



  • 3 tablespoons olive oil
  • 2 large leeks, rinsed and thinly sliced
  • 2 large zucchinis, diced
  • 5 cloves of garlic, minced
  • 2 1/2 cups low sodium chicken broth
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil


  1. Take a large cast iron pan over medium heat. Once hot add in olive oil then leeks and let cook for about 5 minutes stirring often using a wooden spoon. Once they begin to brown add in zucchini and garlic then continue cooking for another 5 minutes or until the zucchini is tender. 

  2. Add in chicken broth, parsley, salt, and pepper. Bring to a boil then remove from heat.

  3. Using an immersion blender to puree or transfer to a blender. Once you puree return soup to the pot and lower temperature to a simmer. 

  4. Taste for any additional seasonings. 

  5. Before serving drizzle extra virgin olive oil. 

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