Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, celery, zucchini, asparagus and leek, stir as the veggies soften for a few minutes
3
Add the stock, salt and pepper, cover the pot and simmer for about 25 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a small pan over a medium heat, add the leeks, salt and pepper and stir as the leeks soften and become golden
6
Serve each bowl of soup with a small portion of caramelized leek on top
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories198
% Daily Value *
Total Fat13.8g18%
Total Carbohydrate16.7g7%
Protein4.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peelded and roughly chopped
6 garlic cloves, roughly chopped
1 cup chopped celery
3 zucchini, roughly chopped
30 asparagus, woody end removed
1 leek, roughly chopped
5 cups vegetable stock
Salt and pepper
Topping
1 Tbsp olive oil
½ leek, finely sliced
Salt and pepper
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, celery, zucchini, asparagus and leek, stir as the veggies soften for a few minutes
3
Add the stock, salt and pepper, cover the pot and simmer for about 25 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Make the topping: add the olive oil to a small pan over a medium heat, add the leeks, salt and pepper and stir as the leeks soften and become golden
6
Serve each bowl of soup with a small portion of caramelized leek on top
Notes
Asparagus, Zucchini And Leek Soup With Caramelized Leeks
