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.
Details
- 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
Ingredients
- 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
Method
- Slice the leek into small rings, rinse well and drain to dry.
- Cut zucchini and cucumber into small pieces.
- 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.
- Remove from heat and set aside.
- 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.
- Add more water if you prefer thinner texture.
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