This version of the French potato-and-leek soup is whisper-light and a lovely green color because we swap zucchini for the potatoes. Serve chilled or hot.

Annie Peterson
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

148 calories; protein 8.6g 17% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 2.9g 11% DV; sugars 6.3g; fat 6.2g 10% DV; saturated fat 2.1g 10% DV; cholesterol 5.1mg 2% DV; vitamin a iu 3302.4IU 66% DV; vitamin c 40.8mg 68% DV; folate 66.6mcg 17% DV; calcium 193mg 19% DV; iron 3.3mg 18% DV; magnesium 37.2mg 13% DV; potassium 567.8mg 16% DV; sodium 405.3mg 16% DV.