Healthy
Detox zucchini and leek soup without cream
A light, comforting soup blended until silky, dairy-free.
VegetarianVeganGluten-free
Ingredients
- 2 zucchini (500 g) in pieces
- 1 leek (150 g) sliced
- 1 small potato (100 g) in pieces
- 600 g vegetable stock
- 1 clove of garlic
- 1 tablespoon extra virgin olive oil
- Salt and white pepper to taste
- A pinch of nutmeg
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and the leek in the mixing bowl and chop 3 sec/speed 5.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the zucchini, the potato and the vegetable stock.
- Program 20 min/100°C/speed 1 with the basket on top of the lid to avoid splashes.
- Season with salt, pepper and nutmeg.
- Blend the soup 1 min/speed 5-9 progressively without adding cream until smooth.
- Check the texture and adjust the salt if necessary.
- Serve hot with a drizzle of olive oil.
Tips
- The potato provides natural creaminess and avoids the need to use cream.
- Nutritional note: a low-fat, water-rich recipe, ideal for a light dinner.
- If you want it lighter, halve the potato.
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