Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 leek, ends removed and diced
- 2 garlic cloves, minced or finely diced
- 1/2 tsp dried thyme
- 3 large zucchini, diced
- 1 large potato, peeled and diced
- 2 cups broccoli florets
- 3 cups vegetable stock
- 1 tbsp fresh parsley, plus extra for garnish
- Pinch of salt
- Pinch of ground black pepper (optional)
Instructions
- Sauté Aromatics: Drizzle olive oil into a large soup pot and add the diced leeks, minced garlic, and dried thyme. Sauté over medium heat for 4-5 minutes, stirring occasionally to soften the leeks without letting the garlic burn.
- Add Vegetables: Add the diced zucchini, potato, and broccoli to the pot. Stir well to combine and cook for an additional 5 minutes to slightly soften the vegetables.
- Simmer Soup: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer, add the fresh parsley, and cook uncovered for 15 minutes until all vegetables are tender.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth, or carefully transfer portions to a food processor or blender and process until creamy. Return to the pot if needed and heat through.
- Serve: Ladle the creamy soup into bowls and garnish with additional fresh parsley. Add black pepper or other toppings if desired. Serve warm.
Notes
- You can substitute vegetable stock with chicken stock for a non-vegetarian version.
- For a richer texture, add a splash of cream or coconut milk after blending.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Adjust seasoning with salt and pepper to taste right before serving.
- For a chunkier texture, blend only half the soup and stir the rest in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
