What could be a better birthday gift than a basket filled with farmers market goodies? Some kind colleagues surprised me last week with a great selection from our Uptown Oakland farmers market. Among the delicious looking offerings in my gift basket: a leek and several zucchinis. Once home, I spread the produce out on my counter to ponder the possibilities. I quickly decided I had the makings for a simple leek and zucchini soup.
The next day, I ran into Preston Maring, who has retired from Kaiser Permanente but is still a passionate home cook and farmers market fan. I ran the ingredients by him and offered that I might include garbanzo beans for some protein and substance. He suggested fresh peas instead. "That will make it a perfect spring time soup," he said.
I followed his advice and the soup was light and delicious. Two teens in the house also said they liked it and left two empty bowls. I plan to make it again often and vary the ingredients depending on the season.
Prep Time: 30 minutes
Using low sodium broth. Does not include added salt: