Zucchini and Garlic Soup
Zucchini and Garlic Soup June, 2007 Serves 6 / Serve this light soup hot or cold with croutons or fresh bread. It's a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons olive oil
- 2 cups sliced leek (3 small-medium leeks, white and light green parts only)
- 3 1/2 cups chopped zucchini (1 pound)
- 1/2 cup sliced garlic (about 1 full head)
- 5 cups water
- 1 low-sodium vegetable bouillon cube
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Chopped fresh cilantro (optional)
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