Zucchini, Leek, and White Bean Soup
Let's dive into the soothing world of blended soups. Or as I like to call them
"Warm Vegetable Smoothies."
If you're a fellow soup lover like me, then this creation is for you. For those not yet swayed by the allure of soups, give this one a try – it might just win you over. Cooking serves as an extension of my creative outlet, inspiring me to challenge myself by preparing dishes sometimes based on color alone. Additionally, I've decided to expand our families menu by incorporating more veggie-full meals.
This Zucchini, Leek, and White Bean soup is not just a feast for the senses but a celebration of plant based goodness. I hope you’ll give this one a try.
A few words on the main ingredients.
Leeks have a mild and sweet flavor, so they enhance the taste of dishes like soups and stews. These green wonders also offer health benefits, loaded with vitamins, minerals, antioxidants and fiber. (but I'm no nutritionist, just what I read in magazines and web) Also, when pureed, leeks add a silky-smooth texture, turning this soup into a velvety delight.
Zucchinis are versatile veggies (it's probably a fruit since it is on a vine...but to me, it's a veggie), and adds a hint of sweetness and more fiber to this soup. Paired with leeks, they create a flavor combination that soothes my soul.
But wait, there's more!
White beans join the mix, not only for their creaminess but also for their fiber & protein punch.
Potatoes are tossed in too thicken the whole things and you have yourself a hearty healthy soup.
Now, why should you cozy up to a bowl of this green masterpiece? Let's talk about fiber, the unsung hero of healthy meals. Fiber keeps things moving smoothly if you know what I mean. And what better way to get your fiber fix than through the delightful combination of zucchini, leeks, and beans? (again, I'm not a nutritionist but I do read a lot about nutritious eating and know a thing or 2 about getting back to a healthy gut I’ve been working on it for over 5 years)
So, ladle up a bowl of this green goodness, not just for the taste but for the love your body. Your taste buds will thank you, and your digestive system will dance of joy.
Ingredients
2 tbsp olive oil
3 Leeks
2 Small Zucchinis
2 Medium Potatoes
5 Cups of Vegetable Broth
2 Cloves of Garlic
1 Can of White Beans (drained and rinsed and reserve 1/2 cup.)
1 tsp dry Thyme (1 tbsp if using fresh)
Salt and Pepper (to your liking)
Directions:
I suggest prepping all your ingredients before you start anything else. Be your own sous chef.
Slice the leeks up to the light green part and discard the darker green tops. Make sure to wash your leeks after cutting them as they can hold alot of dirt between the rings.
Wash and cut your zucchinis. Cut them however you choose since they will be blended later anyway.
Peel, cut and rinse your potatoes.
Open the can of beans pour into a strainer and rinse thoroughly. (reserving bout 1/2 cup)
Peel and roughly cut the garlic.
In a large pot, add and heat the the olive oil on medium heat. Add your chopped leeks and cook until tender. Maybe 5 minutes. Add a few tbsp full of broth if the leeks start dry out or stick.
Add your zucchini, thyme, garlic, salt and pepper and cook on med for a few more minutes.
Add the potatoes, beans and broth and bring to a boil. Cover with lid and simmer until potatoes are tender. 15 -20 min. Take one out and do a taste test to see if it’s tender enough to blend.
I use my submersible hand mixer to blend it directly in the pot. But you can also use a regular blender. If you are using a blender, I strongly encourage you to do so in small batch as to not have a hot messy explosion. I speak from experience here.
Spoon into bowls or even a large mug, drop in a few of the reserved beans and sprinkle with fresh or dried thyme.
Enjoy
