Courgette and Leek Soup | Recipe

Name: Courgette and Leek Soup
Cook time: 30 min
Yield: 4 Personen
Ingredients: 2 medium courgettes; 2 leeks; 1 onion; 2 cloves garlic; 1 large potato; 1 l vegetable stock; 200 ml cream; 2 tbsp olive oil; 2 tsp JS Vegetable Allrounder; salt, pepper; pomegranate seeds; pistachios or pine nuts, roughly chopped; croutons

Nils – Head Chef

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

JS Vegetable Allrounder
2

medium courgettes
2

leeks
1

onion
2 cloves

garlic
1

large potato
1 l

vegetable stock
200 ml

cream
2 tbsp

olive oil
salt, pepper
pomegranate seeds
pistachios or pine nuts, roughly chopped
croutons

Method

Wash and dice the courgettes. Wash the leek thoroughly and slice thinly. Peel and finely chop the onion and garlic. Peel the potato and dice.

Heat the olive oil in a large pan. Sauté the onion and garlic until translucent. Add the leek and sauté, stirring, for about 5 minutes.

Add the courgettes and potatoes to the pan. Mix everything well and sauté for a further 5 minutes.

Add the vegetable stock and bring the soup to the boil. Then reduce the heat and simmer the soup, covered, for about 15 minutes until the vegetables are soft.

Remove the soup from the heat and puree with a hand blender until smooth. Stir in the cream and add the Vegetable Allrounder. Season with salt and pepper.

Heat the soup again briefly, but do not allow it to boil. If the soup is too thick, add a little extra vegetable stock or water.

Divide the soup between plates and garnish with pomegranate seeds, chopped pistachios (or pine nuts) and croutons.

Method

Wash and dice the courgettes. Wash the leek thoroughly and slice thinly. Peel and finely chop the onion and garlic. Peel the potato and dice.

Heat the olive oil in a large pan. Sauté the onion and garlic until translucent. Add the leek and sauté, stirring, for about 5 minutes.

Add the courgettes and potatoes to the pan. Mix everything well and sauté for a further 5 minutes.

Add the vegetable stock and bring the soup to the boil. Then reduce the heat and simmer the soup, covered, for about 15 minutes until the vegetables are soft.

Remove the soup from the heat and puree with a hand blender until smooth. Stir in the cream and add the Vegetable Allrounder. Season with salt and pepper.

Heat the soup again briefly, but do not allow it to boil. If the soup is too thick, add a little extra vegetable stock or water.

Divide the soup between plates and garnish with pomegranate seeds, chopped pistachios (or pine nuts) and croutons.

Courgette and leek soup

This cosy, warming soup is the perfect transition soup as we move into autumn. The freshness from courgettes and our cumin-forward Vegetable Allrounder meets the comforting flavours of leek and potato, giving us a bright, delicious bowl of goodness we’ll be making all season. Make this courgette and leek soup on a Sunday and have easy autumn lunches throughout the week.

More soup recipes

Whether you’re looking for classics like leek and potato soup or creamy mushroom soup, or something a bit different like our Thai soup in a jar, our soup collection is a real treasure trove of inspiration. Our Soup & Stew Allrounder is a great soup seasoning that works well with most classic flavours – give it a try!