Roasted Leek and Zucchini Soup

Making your own homemade soup has never been easier, thanks to the nutribullet Immersion Blender. Simply prep your ingredients and then blend. This recipe is jam-packed with nutrition, making it an easy way to "eat" your veggies.

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 – or one bulb
  • 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 – or 1 fresh sprig
  • 1/3 cup Nutritional Yeast

Directions

1

Preheat the oven to 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), and basil, and bring to a boil.

6

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

7

Blend on LOW until smooth.

Nutritional information

Recipe: Roasted Leek and Zucchini Soup

Serving in this recipe: 6

Calories: 99.5
Total Fat: 5.1 g 7.9%
Saturated Fat: 0.8 g 3.8%
Cholesterol: 0 mg 0%
Sodium: 301.3 mg 12.6%
Total Carbs: 10.5 g 3.5%
Dietary Fiber: 2.7 g 10.7%
Sugar: 5 g  
Protein: 3.5 g 7%
Vitamin A: 6.6% Vitamin C: 51.8%
Calcium: 4.1% Iron: 17.3%

* 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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