Leek-Zucchini Soup

Yields: 4-6 servings

Cook Time: about 1 hour

This soup is warming, bright, and fresh, a perfect meal for the late stages of winter as we welcome the early signs of spring. Oh spring, I look forward to your longer days, brighter light, and warmer winds, but until then, please enjoy this healthy and nourishing recipe. Packed full of vitamin K, vitamin C, Folate, Calcium, Magnesium, Potassium, and fiber, but not short on flavor, this recipe will encourage even the pickiest eaters to slurp it up.

2 medium sized leeks, rinsed well to remove silt

1 zucchini

1 cup frozen spinach

4 cups chicken stock

2 T butter

1 T dried thyme

1 T sea salt

ground black pepper

2 T fresh squeezed lemon juice

Prep the leek by cutting it in half, slicing down the length of the leek from white root through to dark green tips. Place leek flat side down on cutting board, cut off root end and discard. Slice leek into ½ inch thick half-moons working down the stalk as you slice.

Cube zucchini by slicing off the very ends, discard these ends. Now chop zucchini into 2-inch chunks. This does not need to be perfect, the zucchini will get pureed in the end, but all the ingredients need to cook at the same speed.

In a large saucepan, melt butter over medium heat. Add leeks, zucchini, stock, thyme, sea salt, and a few grinds of black pepper, stir. Cover with lid. Once simmering, turn heat to low and simmer for 40 minutes.

Add spinach and stir. Move soup into a high powdered blender or using an immersion blender, puree until very smooth and silky. Lastly, add lemon juice and give one last pulse of the blender to incorporate.  Pour into bowls and garnish with sour cream and a drizzle of extra virgin olive oil.

 

*Cooking with organic ingredients leads to a more flavorful soup in addition to being healthier for the environment and your body.

 

These recommendations are for educational purposes only.  They are not intended as treatment or prescription for any disease, or as a substitute for regular medical care.