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Creamy Vegan Zucchini Leek Soup

Creamy Vegan Zucchini Leek Soup step-by-step recipe |
"Today we enjoy a light and wonderously delicious cream soup of zucchini and leek. It's a super simple and quick soup recipe which uses just 3 ingredients which are always on hand!"

Ingredients Serves 4

  • 1 zucchini
  • 1 leek
  • Small bunch fresh dill
  • 3 tbsp oil
  • 1 1/3 tsp salt
  • 1/3 tsp pepper


  1. First, trim and wash the vegetables. Cube the zucchini, slice the light part of the leek, chop the dill finely. Boil about 2 pints of water.

    Creamy Vegan Zucchini Leek Soup
  2. Heat the oil in a skillet, add the leek and saute over low heat for 10 minutes, or until tender and beginning to brown. Stir occasionally.

    Creamy Vegan Zucchini Leek Soup
  3. Next, add the zucchini, stir, cover and stew for additional 2-3 minutes. Turn off the heat, add the dill and mix to combine.

    Creamy Vegan Zucchini Leek Soup
  4. Then transfer the vegetables to a soup pan, pour over 4-4.5 cups of hot water. Bring soup to a boil, then reduce heat to low, partially cover and simmer for 10 minutes.

    Creamy Vegan Zucchini Leek Soup
  5. When the soup is ready, puree with a hand blender until the consistency is perfectly smooth.

    Creamy Vegan Zucchini Leek Soup

Author: vegelicacy

Posted on: 9 April 2014

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: Blender

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Jessie 14 April 2014
Super easy and super tasty soup! It was so good with a large bowl of salad and homemade bread :)

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vegelicacy 15 April 2014
Great! Thank you!

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