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Roasted Leek and Zucchini Soup

October 01, 2021 1 min read

Food Preparation Soups

Roasted Leek and Zucchini Soup

Making your own homemade soup has never been easier thanks to the nutribullet Immersion Blender. Simply prep your ingredients and then blend. This recipe, in particular, is jam-packed with nutrition, making it an easy way to "eat" your veggies.

Ingredients

  • 2 tbsp Olive Oil
  • 3 Zucchini, fresh – chopped into 1" pieces
  • 2 Leeks – chopped into 1" pieces (white and pale green parts only)
  • 1 cup Cauliflower, raw, chopped
  • 12 Garlic, clove – or one bulb
  • 1 Carrot
  • 1 Celery, raw
  • 1/4 Raw Onion
  • 1/2 tsp Salt
  • 1/2 tsp Oregano, dried – or 1 sprig fresh oregano or marjoram
  • 4 Basil
  • 4 Cup Vegetable Broth, low-sodium
  • 1 Bay Leaf
  • 1/4 tsp Thyme
  • 1/4 tsp Black Pepper, ground
  • 1/3 cup Nutritional Yeast

Directions

  1. Preheat oven to 180°C.

  2. Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 180°C for 45 minutes.
  3. Finely chop carrot, celery and onion.
  4. In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.
  5. Add vegetable broth, marjoram (or oregano), and basil and bring to a boil.
  6. Add roasted vegetables to pot. Bring to simmer and turn off heat.
  7. Blend on LOW until smooth.