Ingredients
Scale
- 2 tablespoons olive oil
- 1 leek, cleaned and sliced in half-moons
- 4 cloves garlic, minced
- 3½ cups zucchini, chopped (about 3 medium zucchini)
- 2½ cups chicken broth
- Juice of half a lemon
- 2 tablespoons fresh basil, chopped, plus additional for garnish
- ¾ teaspoon salt
- ¼ teaspoon black pepper (omit for AIP)
- 2 tablespoons coconut milk
Instructions
- Prepare all vegetables first: Clean the leek thoroughly by cutting it lengthwise and rinsing between the layers to remove any dirt. Slice into half-moon shapes, using only the white and light green parts. Chop the zucchini into roughly 1-inch pieces – no need to peel them. Mince the garlic cloves.
- Heat the olive oil: in a large pot or Dutch oven over medium heat.
- Cook the leeks: Add the sliced leeks to the hot oil and cook for 3-4 minutes, stirring occasionally, until they start to soften but don’t brown.
- Add the garlic: Stir in the minced garlic and cook for just 30 seconds until fragrant. Don’t let it burn or it will taste bitter.
- Add zucchini and initial seasoning: Add the chopped zucchini along with a pinch of salt. Stir everything together and cook for about 5 minutes until the zucchini begins to soften.
- Pour in the broth: Add the chicken broth and increase the heat to medium-high to bring it to a gentle boil.
- Simmer until tender: Once boiling, reduce the heat to maintain a steady simmer. Cook for 10-15 minutes until the zucchini is very tender and easily mashed with a fork.
- Season and add aromatics: Remove the pot from heat. Stir in the lemon juice, chopped basil, remaining salt, and black pepper.
- Blend until smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool slightly first, then blend in batches and return to the pot.
- Finish with coconut milk: Stir in the coconut milk until well incorporated. Taste and adjust seasoning if needed.
- Serve immediately: Ladle into bowls and garnish with fresh basil leaves.
Notes
- Choose young, tender zucchini for the best flavor – large zucchini can be watery and less flavorful
- Don’t skip cleaning the leeks thoroughly as they often hide dirt and sand between their layers
- Use fresh basil only – dried basil won’t give you the bright, fresh flavor this soup needs
- Keep the zucchini skin on for better color and nutrients
- If your zucchini has large seeds, scoop them out as they can add bitterness
- Taste before adding all the salt as broths vary in sodium content
- Don’t over-blend or you might break down the soup too much and affect the texture
- Add the coconut milk last to prevent it from curdling during cooking
- For smoother texture, strain the soup through a fine-mesh sieve after blending
- Let the soup rest for a few minutes before serving to allow flavors to meld
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg