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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

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Recipe Summary

active:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 17.4g; dietary fiber 2.9g; sugars 6.3g; fat 6.2g; saturated fat 2.1g; cholesterol 5.1mg; vitamin a iu 3302.4IU; vitamin c 40.8mg; folate 66.6mcg; calcium 193mg; iron 3.3mg; magnesium 37.2mg; potassium 567.8mg; sodium 405.3mg.
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