Fall is here and what better way to welcome the cold front than with this hearty recipe, Zucchini Potato Leek soup. This simple recipe is straight-up awesome and reminds me of why I love the Autumn season so much.
- 2 large zucchini, cubed
- 2 chopped leeks (rinsed well)
- 1 sliced Spanish onion
- 2 diced Yukon Gold potatoes
- 1 chopped celery stick
- 1 sprig of fresh rosemary
- 1 sprig of fresh basil
- dash of cayenne for some heat
- 2 garlic gloves, smashed (or 2 tsp of garlic powder)
- 3 tbsp extra-virgin olive oil
- 3 cups organic chicken broth or vegetable broth (homemade or *ready-made)
- salt & pepper to taste
Heat the oven to bake at 400°. In a roasting pan, combine zucchinis, leek, potatoes, celery with olive oil and some salt and pepper. Toss ingredients to coat evenly and spread them in a single layer. Roast veggies for about 35-40 minutes or until golden and tender.
In a large pot, heat the remaining tablespoon of oil over medium heat. Next, add garlic and onion and sauté until softened, about 6 minutes. Then, the roasted veggies, broth, rosemary, basil, including any liquid in the pan. Finally, bring the mixture to a boil, then reduce the heat and simmer, partially covered for 10-15 minutes.
Using a food processor or blender, purée soup until it’s smooth. Add cayenne, salt, and pepper, if necessary.
Ladle soup into bowls and garnish with a basil leaf. Makes about 10 cups.
This vegetable soup can be served cold, also known as a Vichyssoise (the French meaning for cold potato soup) or Gazpacho (Mexican for cold vegetable soup) but it’s definitely better hot on a chilly fall day.
Eating seasonably means that we should take advantage of what is currently available locally and in abundance. If you like this recipe be sure to check out my other recent post “Loaves 2 Love” for more zucchini-laced goodness.
Notes: *I prefer to use Pacific or Imagine® organic low sodium broths. **Thoroughly rinse the leeks and slice only the white and light green parts. ***Leave the peels on the potatoes to add some natural fibre and rustic texture to the soup. Just be sure to scrub them thoroughly and remove any obvious blemishes before cutting.
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