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+ servings

Zucchini and Leek Soup (Vegan, Paleo, Gluten Free)

A light green springtime soup. Serve it warm, chilled or room temperature. It is simple to make but between the layers of fennel, basil and leek flavours lies a uniquely delicious soup.

Course Lunch, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 People


  • 2 medium leeks
  • 1 tbsp olive oil
  • 4 medium zucchini
  • 2 cloves garlic, minced
  • 1 1/2 cups water
  • 2 tbsp white miso
  • 1 tsp fennel seeds
  • 1/4 cup raw cashews
  • 1 cup unsweetened non-dairy milk
  • 1 pinch salt
  • 1/4 tsp pepper
  • 1 lemon juice from 1 lemon
  • 1 zest of 1 lemon
  • 1/2 cup unsweetened non-dairy yoghurt
  • 1 tbsp chives, minced
  • 1 cup basil leaves, generous


  1. Slice your leeks lengthwise into 4 quarters and rinse well in water to remove all the grit. Roughly chop them. Heat olive oil in a wide pan until medium hot and sauté your leeks for 2 minutes and then add the minced garlic and continue sautéing until the leeks are bright green. Remove from heat and set aside. It took me 4 minutes start to finish.

  2. Dice up your zucchini. Bring 1 1/2 cups water to a boil and put in your diced zucchini and fennel seeds. Cover and allow to simmer about 5-6 minutes until the zucchini is vibrant green and just tender. Remove from the heat and stir in the cashews, miso paste and leek mixture.

  3. Add the soy milk..

  4. Allow to cool 10 minutes and then stir in the shredded basil. lemon zest and lemon juice into the pot. Puree until smooth using either an immersion blender or in batches in a stand blender. Salt and pepper to taste.

  5. Ladle into bowls and garnish with yoghurt, and chives. Eat warm, room temperature or chill overnight.