Roasted Leek and Zucchini Soup

Name: Roasted Leek and Zucchini Soup
Yield: 6 servings
Ingredients: 2 Tbsp Olive Oil; 3 Zucchini, fresh; 2 Leeks; 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; 4 Basil; 4 Cup Vegetable Broth, low-sodium; 1 Bay Leaf; 1/4 Tsp Thyme; 1/3 Cup Nutritional Yeast

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

Preheat the oven to 350°F.

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

Finely chop carrot, celery, and onion.

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

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

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

Blend on LOW until smooth.

See Nutrition Info

Nutritional information

Recipe: Roasted Leek and Zucchini Soup

Serving in this recipe: 6

Calories: 100
Total Fat: 6 g	7.9%
Saturated Fat: 1 g	3.8%
Cholesterol: 0 mg	0%
Sodium: 301.3 mg	12.6%
Total Carbs: 10 g	3.5%
Dietary Fiber: 2 g	10.7%
Sugar: 5 g
Protein: 3 g	7%
Vitamin A: 6.6%	Vitamin C: 51.8%
Calcium: 4.1%	Iron: 17.3%