Farmers market soup with leek, zucchini, and peas
This light soup is a delicious way to highlight the vegetables that are in season.
This light and delicious soup can be adapted depending on the vegetables that are in your kitchen, garden, or local farmers market. Leeks, zucchini, and peas are a springtime option, but you could just as easily use the same method with other vegetables.
Servings: 4
Prep time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, diced
- 1 leek, white and light green part only, diced
- 3 medium-sized zucchini, diced
- 1 cup peas (fresh or frozen)
- 3 or 4 small new potatoes, peeled and cut into fourths
- 4 cups vegetable broth
- salt and pepper to taste
- Fresh herbs for garnish (such as mint, basil and/or thyme)
- Lemon juice to taste
Directions
- Heat the olive oil in a large pot.
- Sauté garlic and leeks in the olive oil until soft but not brown.
- Add zucchini and continue to stir for about 15 minutes. Season with salt and pepper.
- Add vegetable broth and bring to a gentle boil.
- Turn down heat to simmer and add potatoes.
- Simmer for 20 minutes or until vegetables are soft.
- Add peas and cook for an additional few minutes.
- Puree soup in a blender to your liking. I prefer to leave some of the chunks of vegetables.
- Taste and season.
- Before serving, add juice of half of a lemon and garnish with fresh basil, mint, or other herbs.
Nutrition information (per serving)
- Calories: 210
- Total fat: 8 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 220 mg
- Total carbohydrate: 26 g
- Dietary fiber: 6 g
- Total sugars: 7 g
- Protein: 11 g