Zucchini, Cauliflower and Leek Soup
- 2 tablespoons butter or olive oil
- 4 zucchinis,chopped into 1-inch pieces
- 2 medium leeks, white and light-green parts, cut in half and thinly sliced
- 1 small head cauliflower, cored and chopped into florets
- 1-quart vegetable or chicken stock
- 1 teaspoon salt
- fresh ground pepper
- parsley and creme fraiche for garnish
- Heat butter or olive oil in a large soup pot over medium heat.
- Add the leeks and saute until soft, about 5 minutes.
- Add the zucchini and cauliflower and cook another 10 minutes, stirring often.
- Add stock and bring to a boil. reduce to a simmer and cook for 15-20 minutes.
- Remove from heat and puree in a vitamix or high-powered blender. Add water to thin if neccessary.
- Pour into clean pot, adjust seasonings and serve with parsley and creme fraiche
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2020/10/13/zucchini-cauliflower-leek-soup/
3.5.3251