Gwyneth Paltrow’s Zucchini and Leek Soup

This recipe for Zucchini and Leek Soup from Gwyneth Paltrow’s latest cookbook, It’s All Easy, is the perfect September soup.

September’s a weird month in Chicago. It’s gotten up to almost 95 degrees this week (!), but next week will be down to the mid-60s. While it’s not quite soup season yet, this vegan Zucchini and Leek Soup from It’s All Easy (published by goop press) is super light and creamy and can be served either hot or cold — perfect for summer and fall months.

It’s vegan, gluten-free and takes less than 30 minutes to make. Plus, it only has seven ingredients. This soup will definitely be a staple healthy/detox recipe of mine going into fall.

(Check out Gwyneth’s cookbook if you haven’t already! There are more than 130 recipes that make for quick, easy and healthy weeknight lunches or dinners.)

Zucchini and Leek Soup

Serves 4

Ingredients:

• 1/4 cup olive oil
• 2 large or 4 small leeks, white and light green parts only, cleaned and thinly sliced
• 3 large garlic cloves, thinly sliced
• 4 medium zucchini, cut in half lengthwise and sliced into 1/8-inch half-moons
• 1-1/2 teaspoons salt, or to taste
• A pinch of chili flakes

Directions:

1. In a heavy-bottomed saucepan or Dutch oven, heat the olive oil and leeks over medium heat and sauté, stirring occasionally, for 10 minutes, or until soft.

2. Add the garlic, zucchini, salt, and chili flakes, cover the pan, and steam over medium-low heat for 10 minutes, or until the zucchini is just tender.

3. Transfer the mixture to a high-powered blender with 2 cups of water and blend until very smooth. Taste for seasoning and serve hot or cold.

4. Garnish with very thinly sliced zucchini to add texture.

 

Photo by Ditte Isager