Tasty Zucchini, Broccoli, and Leek Soup

On chilly evenings, nothing makes me happier than a warm bowl of soup. As someone who likes to keep things simple in the kitchen, this zucchini, broccoli, and leek soup has become my go-to recipe when I want something comforting but not too heavy. The best part? It’s one of those soups that tastes even better the next day, which makes it perfect for meal prep or busy weeknights.

I started making this soup last winter when I had extra vegetables in my fridge that needed using up. Now it’s become a regular in our dinner rotation, and my kids actually ask for seconds – which, if you have picky eaters at home, you know is pretty much a miracle. Plus, it’s the kind of recipe where you can just throw everything in one pot and let it simmer while you tackle other things around the house.

What Kind of Zucchini Should I Use?

For soup, medium-sized zucchini (about 6-8 inches long) are your best bet since they have the perfect balance of flavor and moisture. Really large zucchini can be a bit watery and have more seeds, while tiny ones might not give you enough bang for your buck when chopping. Look for zucchini that feel firm and heavy for their size, with smooth, blemish-free dark green skin. If you’re shopping during summer when they’re in season, you might also find yellow zucchini (also called summer squash) – these work just as well and can add a nice color variation to your soup. Just be sure to avoid any that feel soft or spongy, as these are past their prime.

Options for Substitutions

This soup recipe is pretty forgiving and allows for several easy swaps if you’re missing something:

• Leek: If you can’t find leeks, you can use 1 medium onion or 2-3 green onions instead. Just cook them the same way as you would the leek.
• Zucchini: Yellow summer squash works perfectly in place of zucchini, or you could use a mix of both. The cooking time stays the same.
• Potato: Any type of potato works here – russet, yukon gold, or even sweet potato for a slightly different flavor. The potato helps make the soup creamy, but you could also use cauliflower instead.
• Broccoli: You can swap the broccoli with cauliflower or use frozen broccoli if fresh isn’t available. If using frozen, add it a few minutes later since it cooks faster.
• Vegetable broth: Chicken broth works fine if you’re not vegetarian, or you can use water plus a vegetable bouillon cube.
• Fresh parsley: Out of fresh parsley? Use 1 teaspoon dried parsley instead, or try other fresh herbs like basil or chives for garnish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable soup is overcooking the broccoli and zucchini, which can turn them mushy and give the soup an unappealing green-brown color – instead, add the broccoli during the last 5 minutes of cooking to keep its bright color and slight crunch. A common error is not properly cleaning the leeks, which often harbor dirt between their layers – slice them lengthwise and rinse thoroughly under running water to remove any grit. For the smoothest texture, don’t skip pureeing the soup in batches (never fill your blender more than halfway with hot liquid), and remember to leave some chunks of vegetables whole if you prefer a more rustic texture. To bring out the best flavors, sauté the leeks and garlic until they’re soft but not browned, as browning can make them bitter and overpower the delicate taste of the zucchini.

What to Serve With Zucchini Broccoli Soup?

This light and healthy vegetable soup pairs perfectly with a chunk of crusty whole grain bread or some warm, homemade dinner rolls for dipping. Since it’s on the lighter side, I like to serve it with a protein-rich side like a half sandwich – try tuna salad or chicken salad on toasted bread. For a complete meal, you could add a simple cheese board with some nuts and fresh fruit, which adds nice texture contrast to the smooth soup. If you’re keeping things plant-based, some crispy roasted chickpeas make an excellent topping for the soup and add a satisfying crunch.

Storage Instructions

Keep Fresh: This veggie-packed soup stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day or two as they have time to mingle together. It’s perfect for making on Sunday and enjoying throughout the week!

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags. Leave a bit of space at the top since liquids expand when frozen. It’ll keep well in the freezer for up to 3 months – perfect for those busy weeknights when you need a quick meal.

Warm Up: When you’re ready to enjoy your soup again, thaw it overnight in the fridge if frozen. Then just heat it up on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water if it’s thickened up a bit. A quick buzz with an immersion blender can help smooth out any separation that occurred during storage.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 10-15 g
• Fat: 10-15 g
• Carbohydrates: 40-50 g

Ingredients

• 1 tablespoon olive oil
• 1 leek (trimmed and chopped)
• 2 garlic cloves (minced)
• 1/2 teaspoon dried thyme
• 3 large zucchini (chopped)
• 1 large potato (peeled and chopped)
• 2 cups broccoli
• 3 cups vegetable broth
• 1 tablespoon freshly chopped parsley (plus extra for garnish)
• Pinch of salt
• Optional: pinch of ground black pepper

Step 1: Sauté the Aromatics

In a large soup pot, drizzle olive oil to coat the bottom.

Set the pot over medium heat and add the leeks, garlic, and dried thyme.

Sauté the mixture for 4-5 minutes, stirring occasionally.

Keep an eye on the garlic to ensure it doesn’t burn, as this can make the dish bitter.

Step 2: Add Vegetables and Cook

Add the diced zucchini, potato, and broccoli to the pot.

Stir everything together to combine.

Allow the vegetables to cook for about 5 minutes, which will help soften them slightly before adding the liquid.

Step 3: Simmer the Soup

Pour in the vegetable stock, bringing the mixture to a boil.

Once boiling, reduce the heat to achieve a very light simmer.

Add in the fresh parsley for a burst of herbal freshness.

Let the soup simmer gently for 15 minutes to allow the flavors to meld and the vegetables to become tender.

Step 4: Blend and Serve

After the soup has simmered and the vegetables are tender, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency.

Alternatively, carefully transfer the soup in batches to a food processor or blender to blend.

Once blended, ladle the soup into serving bowls.

Step 5: Garnish and Enjoy

Add any preferred toppings to the soup, such as freshly cracked pepper, a drizzle of olive oil, or croutons.

Serve the soup hot and enjoy the comforting flavors!