Creamy Zucchini Leek Soup (SCD, GAPS, Paleo)

Vegan leek and zucchini soup

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.

dairy free leek soup

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 
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. 

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Comments

  1. says

    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!

  2. says

    Wow-this soup is just bursting with amazing ingredients! My kind of soup :) Thank you for sharing this tasty recipe on Allergy-Free Wednesdays.

  3. Maya says

    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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  8. Erin says

    I absolutely adore soups yet when I made this, it turned out extremely watery and flavorless. I made sure that all of the liquid evaporated yet it was not creamy at all. :(

  9. Jessica says

    Thank you for sharing this recipe! This is a delicious soup that everyone at home loves! It’s become a staple in my house. I’ve tried it as you suggest above, but I’ve also modified it by pureeing in walnuts and/or mushrooms and find that it is always delicious!

  10. Heidi says

    Thanks for this yummy recipe. This soup is G-O-O-D! The lemon juice adds a really surprising level to a simple soup

    I modified mine by adding some mushed boiled plantain. Gave it some heartiness. I’m doing AIP and unfortunately had to saute in coconut oil instead of ghee. Ghee or butter would really elevate this. Still, I enjoyed it as is. (with my addition)

    Ate some shrimp alongside.
    YUM!

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