This soup recipe meets my top three requirements--few ingredients, quick and easy--and absolutely delicious is the unspoken requirement. I also love that this recipe uses water instead of broth which keeps it vegan for those who care. Serve this silky smooth zucchini-leek soup cold, at room temperature or hot, depending on the season and with a big salad for a sensational meal.
In a soup pot or Dutch oven over medium heat, heat the olive oil. When the oil is hot, add the leeks and saute, stirring occasionally for about 7-8 minutes, or until soft.
Add the garlic, zucchini, salt and chile flakes and stir to coat well.
Lower the heat to medium low, cover the pan and allow to steam for about 8-10 minutes, or until the zucchini is tender.
Pour zucchini mixture into a high-speed blender and add 2 cups water. Blend until very smooth.
Taste for seasoning and serve cold, room temperature or hot.