Ingredients:

  • 1 large leek (8 oz / 225g), white and light-green parts only, cleaned and sliced
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 3 medium zucchini (1.5 lbs / 680g), diced into half-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley or basil

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and a pinch of salt, stirring frequently for 5–7 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds until aromatic.
  3. Add the diced zucchini, remaining salt, and black pepper. Stir to coat the vegetables in oil.
  4. Pour in the vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until zucchini is fork-tender.
  5. Remove the pot from heat and use an immersion blender to process the soup until completely smooth and velvety.
  6. Stir in the fresh lemon juice and garnish with chopped parsley or basil before serving.