Velvety Leek and Dill Soup

  • 6 large Leeks
  • 2 Zucchini
  • 2 cups Vegetable Broth or water
  • 2 cups Water
  • 3/4 cup Heavy Cream
  • 2 tbsp Olive Oil
  • 1 tbsp Chopped Dill
  • Salt and Freshly Ground Pepper
  • Clean the leeks; cut off the dark green part. Slice off the leek’s dark green end, trimming to the part where the color is a pale green. Keep a few green leaves for garnish.

  • Grate the zucchini (only green place) on a grater.

  • In a deep pot, place the leeks, zucchini, water and broth. Cover and simmer for 20-25 minutes.

  • Transfer the soup in a blender and blend for several seconds. Add in the heavy cream and adjust salt and pepper to taste. Sprinkle with the dill and serve.

Serving: 11oz | Calories: 224.11kcal | Carbohydrates: 17.26g | Protein: 3.89g | Fat: 16.5g | Saturated Fat: 7.7g | Cholesterol: 41.96mg | Sodium: 95.34mg | Potassium: 421.95mg | Fiber: 2.36g | Sugar: 5.86g

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