Zucchini, Cauliflower and Leek Soup

So creamy and so nurturing, you are going to love this easy vegetarian soup.  Five ingredients and 20 minutes and you’ve got yourself a healthy, delicious soup.  I like to eat mine room temperature, especially for these hot days.  Eat it on its own or garnish with creme fraiche and parsley.  Enjoy! 

Zucchini, Cauliflower and Leek Soup

 

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Ingredients

• 2 tablespoons butter or olive oil
• 4 zucchinis,chopped into 1-inch pieces
• 2 medium leeks, white and light-green parts, cut in half and thinly sliced
• 1 small head cauliflower, cored and chopped into florets
• 1-quart vegetable or chicken stock
• 1 teaspoon salt
• fresh ground pepper
• parsley and creme fraiche for garnish

Instructions

1. Heat butter or olive oil in a large soup pot over medium heat.
2. Add the leeks and saute until soft, about 5 minutes.
3. Add the zucchini and cauliflower and cook another 10 minutes, stirring often.
4. Add stock and bring to a boil. reduce to a simmer and cook for 15-20 minutes.
5. Remove from heat and puree in a vitamix or high-powered blender. Add water to thin if neccessary.
6. Pour into clean pot, adjust seasonings and serve with parsley and creme fraiche

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