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Silky Smooth Zucchini-Leek Soup

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.

Course Soup
Cuisine American
Keyword vegan, zucchini
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Gwyneth Paltrow's cookbook It's All Easy


  • 1/4 cup olive oil
  • 2 large leeks cleaned well and thinly sliced, white and light green part only
  • 4 cloves garlic sliced
  • 4 medium zucchini cut in half lengthwise and sliced into thin half-moons
  • 1 teaspoon kosher or sea salt plus more if needed
  • Freshly ground black pepper to taste
  • 1/8 teaspoon chile flakes
  • 2 cups water


  1. 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. 

  2. Add the garlic, zucchini, salt and chile flakes and stir to coat well. 

  3. Lower the heat to medium low, cover the pan and allow to steam for about 8-10 minutes, or until the zucchini is tender.

  4. Pour zucchini mixture into a high-speed blender and add 2 cups water. Blend until very smooth. 

  5. Taste for seasoning and serve cold, room temperature or hot.