Description
Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.
Ingredients
Units
Scale
- 1 tbsp (15 ml) olive oil
- 3 cups (720 ml) zucchini, cubed
- 1 cup (240 ml) leeks, washed and sliced
- 1 jalapeño, chopped
- 1/2 poblano pepper, chopped
- 1/2 cup (120 ml) parsley, packed
- 1/2 lime
- 3 cups (720 ml) vegetable stock
- salt and pepper to taste
Instructions
- Preheat olive oil in a pan on medium heat.
- Add zucchini, leeks, jalapeño and poblano. Cook until zucchini has softened, leeks have caramelized and mixture is fragrant. 6-8 minutes.
- Add parsley and sauté for another 2 minutes.
- Transfer zucchini mixture to a large bowl.
- Add zest and juice of lime to bowl and stir.
- Add vegetable stock to bowl and stir to incorporate all ingredients.
- Using an immersion blender, blend soup until smooth.
- Adjust salt and pepper to taste.
- Chill soup in refrigerator and pull out 15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130