🍽️ Creamy Zucchini and Leek Soup

Name: Creamy Zucchini and Leek Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 stalk leek; 2 zucchini; 200 g floury potatoes; 2 tbsp olive oil; 600 ml vegetable broth; 1 handful basil; 100 ml whipping cream; 2 tbsp crème fraîche; salt; pepper; pink peppercorns (for garnish)

223 kcal · 30 min · 4 servings

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Ingredients

0.5 stalk leek
2 zucchini
200 g floury potatoes
2 tbsp olive oil
600 ml vegetable broth
1 handful basil
100 ml whipping cream
2 tbsp crème fraîche
salt
pepper
pink peppercorns (for garnish)

Instructions

1. Cut the leek lengthwise, wash it thoroughly, and slice it into thin rings.
2. Remove a handful of the leek rings and set them aside for later garnishing.
3. Wash the zucchini, trim the ends, and chop it into coarse cubes.
4. Peel the potatoes, wash them, and cut them into cubes as well.
5. Heat the oil in a large pot.
6. Add the remaining leek and potato cubes to the pot and let them sweat for a short time.
7. Deglaze the mixture with the vegetable broth.
8. Let the soup simmer gently over low heat for about 15 minutes.
9. Add the zucchini cubes and cook for another 5 to 10 minutes until they are soft.
10. Rinse the basil briefly, shake off excess water, and pluck the leaves from the stems.
11. Stir the basil leaves, cream, and crème fraîche into the soup.
12. Blend the soup with a hand blender until it is smooth and creamy.
13. Finally, season the soup to taste with salt and pepper.
14. Serve the soup garnished with the reserved leek rings and pink peppercorns.

Nutrition per serving

kcal: 223
Protein: 6 g · Fett/Fat: 16 g · Carbs: 14 g