Leek & Zucchini Soup with Garlic Bread
Leek & Zucchini Soup with Garlic Bread
Course: RecipesDifficulty: EasyServings
4
servingsTotal time
1
hourIngredients:
- For the Soup:
2 medium zucchinis (courgettes), chopped
1 leek, cleaned and chopped
1 tablespoon olive oil
2 cloves garlic, roughly chopped
1 teaspoon dried lemongrass (or fresh if available)
1 teaspoon ginger, minced
Salt and pepper, to taste
1 teaspoon coriander powder
1 vegetable stock cube
500 ml water (adjust as needed)
Juice of 1 lime
Handful of spinach leaves
Fresh basil leaves
Fresh thyme leaves
Red chili flakes, to taste
- For the Garnish:
Pomegranate seeds
Sunflower seeds
Extra virgin olive oil
Freshly ground black pepper
- For the Garlic Bread:
Baguette or a loaf of bread
3 cloves garlic, minced
Mixed fresh herbs (e.g., parsley, thyme, rosemary), finely chopped
Olive oil
Salt and pepper
Directions
- To a preheated medium skillet add olive oil and cook leeks and lemongrass until fragrant then add in ginger and sauté for a further minute
- Add in zucchini chunks, continue to cook for 1 min then add in the seasonings (coriander, salt, stock cube, thyme). Stir to combine then cover & cook for 2 minutes on medium heat.
- Next Add 500ml water, the green part of the leek then cover and simmer on low heat for 5 mins.
- Turn off the heat, add in basil leaves then transfer to a blender and blend the soup with a handful of baby spinach. (The heat from the hot soup will cook the spinach just enough to retain that beautiful vibrant green colour)
- Garnish with black pepper, sunflower seeds, pomegranate seeds, freshly chopped basil and a squeeze of lime. Of course you can also enjoy this with your favourite bread;)
Recipe Video
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