Zucchini-Cauliflower-Leek Soup
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.kosher.com.
Cooking tools:
- Immersion blender
- Pot
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Saucepan
- Measuring spoon
- Measuring cup
- Mixing bowl
- Baking sheet
- Oven
- Stove
Ingredients
- 2 tablespoons oil
- 2–3 leeks (white and light green parts only), halved and thinly sliced
- 3–4 cloves garlic, minced, or 3-4 cubes Gefen Frozen Garlic
- 1 24-ounce (450-gram) bag Beleaves Frozen Cauliflower
- 2–3 zucchinis, peeled and chopped (see note)
- 2 potatoes, peeled and chopped (optional)
- 8 cups Manischewitz Vegetable Broth or 8 cups water with 2 tablespoons soup mix
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- pepper, to taste
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