Zucchini and sweet potato are the base of this minimal soup. It’s easy, healthy and delicious!
Chop and prepare your vegetables. For the leeks, once sliced place them in a bowl of cool water swishing them around to rinse away any dirt that is trapped, drain in a colander giving another good rinse, or simply use a colander making sure to break up the rings releasing any dirt in between. The sweet potatoes can either be peeled or left unpeeled.
In a large dutch oven or stockpot, heat oil over medium, add leeks, and saute until softened, about five minutes. Add the sweet potatoes, zucchini, vegetable broth, salt, pepper, and optional turmeric, bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Let cool for about 10 – 15 minutes. Using a handheld submersion blender, blend until creamy. Add the cream and blend again. Or you may opt to use a blender or food processor to blend your soup (this will most likely take two batches to complete).
Serve hot or chilled (I especially liked this warm or at room temp).
Makes about 4 servings
Feel free to add in some unsweetened non-dairy milk if your soup is super thick, about 1/4 – 1/2 cup.
This soup is wonderful on its own without the optional turmeric or curry powder. I have them here in case you would like to vary the recipe up from time to time. Turmeric is noted for its ability as an anti-inflammatory and cancer inhibitor, adding to the soup will enhance the nutritional profile. As for the curry, if you love it, it will also complement the soup nicely!
This would be great with some spiralized or julienned zucchini noodles.
For some spiciness, try adding a sprinkle of ground cayenne or chipotle powder when serving.
If you’re not a fan of sweet potatoes, sub in regular potatoes instead.