Thick and creamy soup… dairy free!
This week brought two important revelations. First, no matter what Allure says, I can not pull off the orange pedicure. Second, I discovered that Trader Joe’s carries bags of frozen leeks.
I grabbed a couple of the bags along with some organic zucchinis, some lemons, and a fresh jar of Trader Joe’s 21 Seasoning Salute. The perfect start for a creamy, no-stress soup dinner!
Thin, watery soups leave me wondering why I wasted so much time lifting the spoon to my mouth. Zucchini and a dash of coconut milk makes this creamy zucchini leek soup a satisfying but light meal.
Don’t have access to a Trader Joe’s? Use fresh leeks–just slice the white and light green parts and discard the tough upper stems. You’ll need about two pounds, which might be 5 or 6 medium leeks. As for the magical 21 Seasoning Salute, you can substitute a big pinch of Italian seasoning and a pinch of onion powder. The 21 Seasoning lends a faint touch of heat from cayenne, so you can also add cayenne if you wish. Also, FYI, Seasoning Salute contains a small amount of dehydrated carrot and tomato granules.
Creamy Zucchini Leek Soup
3 Tbs. olive oil, ghee, butter or coconut oil
2 1 lb. bags frozen leeks (or sliced fresh leeks, see above)
4 garlic cloves, minced
4 zucchini, grated
4 cups chicken (or veggie or beef) broth
1 1/2 tsp. Trader Joe’s 21 Seasoning Salute
1 cup coconut milk* (or substitute regular milk, yogurt, or unsweetened nut milk)
Juice of half a lemon
Salt and pepper, to taste
In a large pot, sauté the leeks over medium heat in the butter or oil until softened. If using frozen leeks, sauté until the water is released and evaporated–about 7 minutes. Add the garlic cloves and sauté briefly until fragrant.
Add the zucchini and sauté until they release a lot of water, about 3 minutes. Pour in the broth and 21 Seasoning Salute. Bring to a boil, reduce heat to low, and partially cover. Simmer for 20 minutes, until zucchini is tender.
Puree until smooth using a blender or an immersion blender. Add in the coconut milk, lemon juice, salt and pepper. Wonderful hot or chilled.
Makes almost 8 cups, enough for generous 6 servings.
Shared at Melt in Your Mouth Monday, Friday Food, Tuesday Talent Show, Gluten Free Wednesday, Allergy Free Wednesday, and Fight Back Friday.
I just pureed a bunch of zucchini and then couldn’t decide what to do with it. I also have leeks in the fridge. Now I know what to do! Thanks.
And lovely new blog!
Thanks, Iris! I hope your soup is delicious!
Wow-this soup is just bursting with amazing ingredients! My kind of soup
Thank you for sharing this tasty recipe on Allergy-Free Wednesdays.
Thank you for hosting! I will be back tomorrow with another recipe
Lauren,
This looks so delish! Can’t wait to try it. Please keep posting all these wonderful egg/dairy/nut/grain free recipes. More soup recipes too!
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