This week brought an important revelation: 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.
- 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
- 1½ 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.