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
  • 1½ tsp. Trader Joe's 21 Seasoning Salute
  • 1 cup coconut milk 
  • Juice of half a lemon 
  • Salt and pepper, to taste
  1. 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. 
  2. 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. 
  3. Puree until smooth using a blender or an immersion blender. Add in the coconut milk, lemon juice, salt and pepper. Wonderful hot or chilled.
  4. Makes almost 8 cups, enough for generous 6 servings. 
Recipe by Empowered Sustenance at