Green Squash Soup | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 1 medium leek, preferably organic
• 1 pound summer squash, such as zucchini, preferably organic
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 4 cups vegetable stock
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
• 2 tablespoons artichoke purée (see Note*)