Recipe: Zucchini Potato Leek Soup

I recently had some leftover sautéed zucchini that I was sick of and no longer wanted to eat. There was still a good amount left and I really didn’t want to throw it out because that is such a waste of food! Anytime this happens, I try to think of ways to repurpose the food and make it into something else that I’ll love. This zucchini potato soup was AMAZING and exactly that. So warm and hearty!

Zucchini Potato Leek Soup

Ingredients

• About 2.5 cups leftover cooked zucchini (if making from scratch, just saute small zucchini pieces in olive oil, salt, and chopped garlic until soft & golden)

• 5 small yukon gold potatoes

• 1 full leek

• 3 large celery stalks

• 16 oz vegetable broth

• 3 cups water

• 2 tbsp avocado oil

• Salt

Directions

• Cook zucchini if you are starting from scratch!

• Chop up potatoes, leek, & celery into small pieces. over medium heat, add avocado oil to a large pot and let it heat up for a minute.

• Toss in the potatoes, leek, celery, and zucchini into the pot and mix it up for about 2-3 min.

• Add in the vegetable broth + additional water and bring everything to a boil. Once it starts to boil, bring heat down to low and cover with the lid. Let it simmer for an hour minimum (I did 3 hours).

• Add sprinkle of salt or as much as you personally like. The longer you let it summer, the more flavor!

• I was planning on blending it all at the end, but actually loved it just the way it came out!