Zucchini and Leek Soup

It is International Day of Happiness, and I am serving food that makes me the happiest. Soups are not just comforting but incredibly tasty and filling too. The zucchini and leek soup is a low-fat, low-carb, yummy soup loaded with nutrition and flavour.
Here’s wishing everyone the best on International Day of Happiness.


  • Zucchini- 2, remove the tops and roughly chop them
  • Leeks – 1, with the green parts and ends trimmed
  • Garlic – 4 cloves
  • Potato – 1 washed and peeled
  • Green chillies (optional) – 2
  • Celery (optional) – 2 sticks, roughly chopped
  • Stock/ water – 4 cups
  • Oil – 1 tblspn; if using butter, add a small knob
  • Salt and pepper – To season
  • Cream – 1 tspn. for each serve


  1. Heat oil in a pot, add the garlic and leeks.
  2. Sweat them out a little.
  3. Add the celery and potato chunks, and coat them in the oil well.
  4. Cover the pot and cook them in medium heat.
  5. Keep stirring in between to prevent burning.
  6. Toss in the zucchini and stir once.
  7. Pour stock or water and allow the vegetables and bring the mixture to a boil.
  8. Cover the pan, turn the flame to medium and allow the soup to simmer and cook the vegetables till tender.
  9. Once done, use a stick blender and make a smooth soup.
  10. If you are using a blender, allow the soup to cool and then blend it.
  11. Re-heat it before serving.
  12. Season with salt & pepper, and serve.


  1. If you can’t find leeks, use onions instead.
  2. Skip cream to serve and replace it with natural yoghurt or Greek yoghurt.

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