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. Source: EatingWell Magazine, Soup Cookbook

Annie Peterson


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; 6.2 g total fat; 2.1 g saturated fat; 5 mg cholesterol; 405 mg sodium. 568 mg potassium; 17.4 g carbohydrates; 2.9 g fiber; 6 g sugar; 8.6 g protein; 3302 IU vitamin a iu; 41 mg vitamin c; 67 mcg folate; 193 mg calcium; 3 mg iron; 37 mg magnesium;