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Leek, Zucchini and Basil Soup

This delicious soup can be eaten hot or cold. Green vegetables are a rich source of anti-oxidants, a powerful force in the fight against inflammation.
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  • 2
  • 11
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 398kj
  • Protein 3.1g
  • Carbohydrates 5.8g
  • Total fat 5.4g
  • Dietary fibre 4.8g
  • Sodium 138mg


  • 2/3 cup sliced leeks
  • 1 garlic clove
  • Spray oil
  • 2 small zucchini chopped
  • 1 medium cucumber (unpeeled)
  • 1 tablespoon grounded ginger
  • Juice of ½ lemon
  • ¼ tablespoon miso paste
  • 1 cup water
  • ½ cup packed fresh basil
  • Pinch black pepper


  1. Slice the leek into small rings, rinse well and drain to dry.
  2.  Cut zucchini and cucumber into small pieces.
  3.  Spray oil in a small pan over medium heat. Sauté the garlic and ginger for a few minutes, add the leeks and cook for 5-8 minutes or until soft and a bit translucent.
  4. Remove from heat and set aside.
  5.  In a blender, add cooked leek, zucchini, cucumber, lemon juice, miso, water, black pepper and blend until smooth. Throw in basil and blend until smooth.
  6. Add more water if you prefer thinner texture.

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