Gluten-Free + Vegan Recipe | Leek & Zucchini Soup

by Ann on January 25, 2014

soup2 This soup is a classic, but with a fresh twist. Its gentle, yet full of flavor.  Nutritious and delicious in a bowl.


  • 2 leeks
  • 2 zucchini
  • 2 cloves garlic
  • 3 small potatoes
  • a handful of flat leaf fresh parsley
  • the juice of half a lemon
  • salt and pepper to taste

soup3 Instructions:

Peel the potatoes and dice them into 1cm pieces. Place them in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 to 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Cook the potatoes in gently boiling water until tender.

In the meanwhile, prepare the other vegetables. Cut the ends off the leeks, wash them under running water and cut them into 1cm slices. Peel and chop the zucchini. Peel and slice the garlic. Roughly cut the parsley. Drain the potatoes in a colander.

Take a large pot, add  all your chopped and sliced ingredients, and cover them with water. Cook for around 10 minutes with the lid askew, until the zucchini and leeks have softened, but are still holding their shape.

Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat. Season with salt and pepper. Pulse until smooth using a hand blender,  add the lemon juice to it and serve!

About Ann

Ph.D. in neuroscience who loves to cook, play with her baby daughter Liv (born in May 2013, and upcycle small and bigger things (current project: VW hippie van from 78) Find more from Ann at

  • { 1 comment… read it below or add one }

    Deborah Davis January 29, 2014 at 12:28 pm

    What a delicious recipe for zucchini leek soup! And gluten-free too! I have never made a soup with zucchini before. I look forward to trying this!


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