Heat oil and butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring, until softened but not browned, about 3 minutes. Stir in broth, zucchini, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until the zucchini is tender, about 15 minutes. Remove from heat. Stir in arugula and let stand 5 minutes.Advertisement
Puree the soup in the pot with an immersion blender or in batches in a regular blender. Stir in parsley and lemon juice. Serve warm or at room temperature.
3 vegetable, 1 fat