Roasted Leek and Zucchini Soup

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Ingredients

  • 2 tbsp Olive Oil
  • 3 Zucchini, fresh – chopped into 1" pieces
  • 2 Leeks – chopped into 1" pieces (white and pale green parts only)
  • 1 cup Cauliflower, raw, chopped
  • 12 Garlic, clove
  • 1 Carrot
  • 1 Celery, raw
  • 1/4 Onion, raw
  • 1/2 tsp Salt
  • 1/2 tsp Oregano, dried – or 1 sprig fresh oregano or marjoram
  • 4 Basil
  • 4 cup Vegetable Broth, low-sodium
  • 1 Bay Leaf
  • 1/4 tsp Thyme – 1 sprig
  • 1/3 cup Nutritional Yeast

Directions

1

Preheat oven ot 350°F.

2

Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 350°F for 45 minutes.

3

Finely chop carrot, celery and onion.

4

In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.

5

Add vegetable broth, marjoram (or oregano), basil and bring to a boil.

6

Add roasted vegetables to pot. Bring to simmer and turn off heat.

7

Blend on LOW until smooth.

Nutritional information

Recipe: Roasted Leek and Zucchini Soup

Serving in this recipe: 6

Calories: 99.3
Total Fat: 5.1 g 7.9%
Saturated Fat: 0.8 g 3.8%
Cholesterol: 0 mg 0%
Sodium: 301.2 mg 12.6%
Total Carbs: 10.5 g 3.5%
Dietary Fiber: 2.7 g 10.7%
Sugar: 5 g  
Protein: 3.5 g 6.9%
Vitamin A: 6.6% Vitamin C: 51.8%
Calcium: 4.1% Iron: 17.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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