- 1 large or 2 small leeks
- 3 decent sized zucchini
- 7 cups of light vegetable broth (enough for 4-6 people), or I often use chicken flavored soy bouillion
- 3 garlic gloves, or to taste
- Handful of fresh dill – use the frilly tops and only a little of the stems, the stems are generally tough
- 1 cup or so vegan soymilk (optional)
- salt & pepper to taste
- olive oil for sauteeing
In a large sauce pan, sautee the leeks, zucchini and garlic in olive oil until soft. Add the dill and sautee until limp.. Add the broth, bring to a boil, and simmer for about 15-20 minutes, until everything is soft.
Let the tasty soup cool a bit then run through a blender or food processor until smooth but not totally textureless.
Return the soup to its pot and add the soymilk and reheat, mixing well.
You can eat the soup immediately, but if you allow it to sit for a few hours or overnight, it is even tastier. You can reheat, or serve cold.
I didn’t use exact amounts in the recipe because you can vary depending on what flavor(s) you most want to emphasize. More dill if you love the stuff, more zucchini for more body, more leeks for thicker soup, etc… And this way it’s less confusing for those who use metric measurements.
This soup is great cold on a hot summer day. It’s attractive and delicious. It’s also wonderful hot on a cold winter night. A ubiquitous soup.
Preparation time: 3