Nutritional Info

Nutrition Facts

Serving Size 1 (126g)

Calories 166
Calories from Fat 75 (45%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 1.6g 8%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 37.7mg 13%
Sodium 257.3mg 11%
Potassium 121.4mg 3%
Total Carbohydrate 9.9g 3%
Dietary Fiber 1.6g 7%
Sugars 1g
Protein 12.7g 25%

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Recipe Description
A perfect soup recipe for all you summer gardeners who are suddenly overwhelmed with an abundance zucchini.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
5 1/2 Teaspoon(t)  olive oil
3/4 Cup(c)  leeks, white and light green parts only, sliced
2 Cup(c)  zucchini, chopped
2 Cup(c)  vegetable broth
1 Cup(c)  water
1/2 Teaspoon(t)  oregano, dried


In a 2 quart saucepan, heat the oil over medium high heat. Add the leeks. Cook, stirring, until softened, about 1 minute. Add the zucchini, broth, water and oregano. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Place the soup in a blender or food processor container fitted with a steel blade. Cover and process until smooth. You may have to do this in more than one batch. Chill, if desired.

Additional notes

Variation: Add 1/4 cup fresh snipped dill instead of the oregano when you add the zucchini.

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Zucchini Leek Soup
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