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Leek and courgette soup recipe

Leek and courgette soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Courgette soup

In this leek and courgette soup, I like to add an egg yolk mixed with milk to thicken it up a bit and make it creamy in texture. I simply cook the leek and courgettes in water until just wilted, but you can lightly saute them in a drizzle of olive oil if you prefer.

6 people made this

IngredientsServes: 4

  • 4 medium courgettes, cubed
  • 2 leeks, finely sliced
  • 1L vegetable or chicken stock
  • salt and pepper, to taste
  • 1 egg yolk
  • 200ml milk
  • 4 tablespoon grated Parmesan cheese
  • 1 small bunch fresh parsley, chopped

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Place cubes of courgette and the leek slices in a saucepan. Add 100ml water and a pinch of salt; cook on medium-low heat for about 20 minutes.
  2. Transfer the vegetable mixture into a blender and process until smooth. Transfer the pureed vegetables back into the saucepan; add stock and cook over medium heat for 10 minutes.
  3. Beat the egg yolk with the milk and add to the soup. Cook for 5-7 minutes, stirring often. Adjust seasoning to taste.
  4. Remove from heat; add parsley and grated Parmesan cheese. Serve with a drizzle of olive oil for extra flavour.

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Leek And Vegetable Bake

I love leeks! Versatile, tasty, low cost, low calorie and easy to cook it adds flavour to many recipes. Brilliant in soups, quiches, stews and in this case, a vegetable bake.

Leeks are from the same family as onions and garlic and is in season from late October until April – ideal to include in lots of winter-warming recipes. Leeks are also full of health benefits including vitamins and minerals to lower cholesterol and help prevent certain types of cancer. Like many vegetables, leeks are high in fibre and low in calories and fat.

Leeks are of course, a national symbol of Wales which it has been since the 16th century although the origins of this may date much further back to St David who died in 589AD. Legend has it that he ordered the Welsh troops to wear a leek in their caps to distinguish themselves from the Saxons in battle. The leek is also the simple on the £1 coin to represent Wales.


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Directions for Zucchini and Leek Soup:

Let’s take a look at how to make this soup. Here’s a step-by-step photographic tutorial.

Prepare the vegetables carefully. Leeks can contain dirt trapped between the inner layers of the vegetables, so it’s very important to wash them well. If you need some tips on how to wash and prepare leeks check out my recipe for potato and leek soup.

Melt the butter over medium heat in a large Dutch oven or pan.

Add the sliced vegetables and stir to completely cover them in butter. This coating of butter is important for sweating the vegetables and helping them to not stick to the bottom of the pan.

Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables.

Shake the pot occasionally to prevent the vegetables from sticking. It’s important not to brown the vegetables, but merely to soften them in the steamy pot.


Add the chicken stock and season with salt and pepper to taste. You can use vegetable stock for this soup too if you prefer vegetarian recipes. I like the taste of chicken stock with the leeks, but the choice of stock is completely personal.

Bring the soup to a boil, then reduce the heat and simmer the soup for 20 minutes. Remember, gentle heat is very important for cooking soups.

When simmered enough, the vegetables will be fork tender. The trick to a nicely textured soup is to cook the zucchini and the leeks long enough to make them nice and soft before whizzing them with the blender.


Turn off the heat and allow the soup to cool slightly before blending it until smooth. An immersion blender works great, or else blend it in batches in a liquidizer.

Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.

Serve this soup warm or cold, and garnish with parsley if desired.

Irish brown bread is a tasty accompaniment to this soup. Irish potato bread is another great partner for soup.

But whether you like your soup all on its lonesome, or with a nice slice of bread, I hope you enjoy this zucchini and leek soup as much as I do.


Courgette, leek and spinach soup

The clocks have gone back and it’s chilly out there today, so it’s definitely soup season!

This is a quick, easy, light soup for these cooler days. It is ridiculously low calorie – at around 100 cals a bowl (less if you leave the goats cheese out)! I made a massive batch as we had an over-grown courgette (basically a marrow) that I wanted to use up so it made over ten servings but the amounts below will make at least 5-6 portions.

75g Soft Goat’s cheese (optional)

500ml strong vegetable stock

Mixed herbs, salt and pepper to taste

Slice the leeks thinly and pop in a large pan over a low heat and allow to soften.

Chop the courgettes thinly too and then add them to the pan and allow to cook through for around 5 mins with the lid on.

Add the stock and herbs and cook for a further 5-10 mins. If your vegetable stock isn’t very strong it’s worth adding an extra stock cube too.

Add the spinach and stir thoroughly, and then cook through for 3-5 mins.

Remove from the heat and allow to cool for 5 mins and then blend thoroughly.

Add salt and pepper to taste and then, if you’re using it, add the goat’s cheese and blend again to combine.

Serve immediately or you can keep it in the fridge or freezer for handy lunches or dinners in the week!


Giant courgette and leek patty

If you have a food processor then you will be even quicker to make this recipe (e.g. 10 min). But a normal grater and a chopping knife will absolutely do as well.

I always love coming up with vegan recipes that are extremely easy and quick to make, yet don't compromise on taste or flavour. This one has lots of protein as well because I added ground almonds and tahini. Both very good sources of vegan protein.

On top of that you can always vary ingredients. You can add carrots , peas, cubed peppers, etc. It's a really versatile recipe so you can get creative.

For more delicious vegan recipe ideas, also check out my other videos on my youtube channel and subscribe here:

This patty looks a bit like potato fritters, but it is much healthier as it's baked and not fried.

You can enjoy this giant patty in many ways. You can even use it as a gluten-free bread replacement. In this case I would flatten it out even more and reduce the baking time.

It's crispy on the outside and soft on the inside. These can also be frozen. And as so often they taste even better the next day. You can take them to work with you and quickly heat them up in the microwave.

You can have them with or without a dressing or a dip but I love mine with a tahini dip.

The Dressini garlic & herb tahini dressing works so well with this dish! If you can't get hold of one you can also dunk the patty in hummus or soy yoghurt. Sooo good!


The Recipe Room

Known in Turkey as Mücver, these absolutely scrumptious courgette and leek fritters are typically eaten as a snack in the mid-afternoon between lunch and supper, but they also make for a great appetiser or side dish, and you could even make a full meal out of it by serving them alongside some salad and (gluten-free) bread. (I also recommend these potato and Gruyére cakes. Absolutely delicious!)

Fortunately, the original Turkish recipe only calls for one tablespoon of flour, so it was no problem whatsoever to substitute that for cornflour and make these gluten-free. They are traditionally eaten plain, as far as I know, but I like to eat them with a bit of sour cream or Greek yoghurt, as I find the tartness offsets the earthy flavour of the fritters quite nicely.


Soup of the week: Courgette and chicory soup

Another week has passed, another Monday has arrived, so it is time for a new soup of the soup challenge. I have another very easy but fine soup ready for you. All you need is 1 shallot, 2 courgettes and 2 heads of chicory. You may not know chicory very well, but is a well loved vegetable in Belgium, where I am from. It is a winter vegetable, the season runs form October until April.

If you look well, you do find them in most supermarkets in the UK as well. They come in tiny packages of two heads, compared to the big bags you would buy them in in Belgium. If we eat chicory now, we usually eat it as part of a salad, with some tomatoes for example, or as an ingredient for soup as I did today. It gives some extra pinch to the soup, a little bit peppery and firm.

The taste of chicory can be a little bit bitter, so not the easiest for most kids to like. It is the outer leaves and the hard bit in the middle that are the most bitter. So leave those out if you are serving chicory to your kids or if you don’t like bitter yourself, that way you just keep the subtle peppery taste and the crunchiness of the with water packed leaves.

Back to the soup now! We usually add some cream cheese with herbs to this soup and today I made some croutons from old bread to go with it as well. I cut two slices of bread into small cubes and fried them slowly in some olive oil in a pan. That gives you those lovely tasty croutons.

I still need those little extras to get a nice smile on my kids’ face when they get a good portion of soup. But it is getting better and I am convinced if I keep going, and don’t give in, if I keep adding those croutons, cheese or even lardons as long as necessary, they will start to really enjoy it and value the soup for all it is worth!

Even if they don’t really like the soup, they will still fish out the croutons and have the soup that sticks on the croutons. That will give them another little taster session at least. My boys sometimes prefer to have their soup cold, even in winter. I don’t mind, but I do find it strange! It is worth to try and serve it that way if you have funny kids like that.


Leek and Celery Soup Recipe

Job done. To freeze, I use the 1 litre screw top plastic jars that my breakfast peaches or pears come in (labels removed).

7 comments on &ldquo Leek and Celery Soup Recipe &rdquo

Why the lemmon Juice and Honey?

Well balanced recipe. I loved the end-flavour. The mix of honey and lemon juice may seem strange but, in reality, it is just what this mix of strong vegetable flavours need. Well done, Mike, whoever you are. I have so much celery in my garden to clear to make way for my Summer vegetables so am relieved to find a succulent way to transfer it to the freezer.

Try it with half the lemon. I found the lemon flavour too strong. Otherwise very tasty.

This is amazing. You can prep it in 5 minutes, and it tastes rich. I used a puree wand instead of a blender. I also only used half a lemon, as the previous comment has suggested. Perfect!

This is a wonderful recipe. Tried it today and really enjoyed it. I used a tablespoon of lemon juice and one and a bit tablespoon and a bit of honey.

Lemon is a tad strong, a half or a small lemon is OK. If short on Leeks, substitute with brown onions. Serve with fresh chopped parsley and a dob of
sour cream… beautiful!!

Very tasty. As others have said the lemon and honey is fab, just take it easy with the lemon (halve the amount). Also, as others have said, use less stock. I put in about 750ml barley miso stock and added a potato, to help thicken. Worked well for me. Thanks


Nigel Slater’s cauliflower and leek soup recipe

Remove the coarse part of the green leaves from 3 medium-sized leeks. Chop the leeks roughly. Warm a thick slice of butter, about 30g, together with 2 tbsp of olive oil in a deep pan. Add the leeks, then cover with a lid. Cook over a low to moderate heat until the leeks are soft, but without browning them.

Trim and thickly slice a medium-sized cauliflower, about 1kg in weight, then add to the leeks. Stir briefly then pour in 1 litre of vegetable stock and bring to the boil. Add a couple of bay leaves and a little salt, lower the heat and leave the leeks and cauliflower to simmer for 15-20 minutes until soft.

Blitz half of the mixture in a blender until really smooth. Add a handful of parsley – about 20g – to the remainder and process in the blender to a thick, rough-textured consistency. Mix the two together and check the seasoning, adding salt and pepper to taste.

Spread 4 slices of sourdough bread with either a little butter or olive oil and place on a grill pan, toasting one side to a light crispness. Turn them over and cover the other side with thick slices of cheese, then return to the grill until melted. Divide the soup between shallow bowls, then float the cheese toasts on top. A few herbs, or small salad leaves, such as young red chard or watercress, can be scattered over as you wish. Enough for 4.


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