Ie’s Zucchini Soup

This dish is extremely special to me as it is the first thing I ever learnt how to cook. It is named after my grandma, who I call “Ie.” It was summer of my freshman year in college and I was staying at my grandparents house in the south of Spain, while working as an intern in a restaurant business. My interest in plant based cooking had increased and I was dedicated towards learning how to cook healthy for when I returned to college; therefore, I spent many afternoons after work cooking with my grandma.

This recipe is creamy, light & warming, perfect for those colder days of the year.

Here is the recipe:

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 leek, chopped
• 2 large zucchinis, cubed 
• 3 cups vegetable broth
• 1/4 cup plant based creamer (I used almond)
• Salt to taste
• Optional: chives, finely chopped

Preparation:

• Heat the olive oil in a pot over medium heat and sauté the leek until transparent (5-7 min).
• Add the zucchinis and stir well (1 min). Slowly add in the vegetable broth, boil and reduce to a simmer, leaving the pot partially covered. Cook for around 15-20 min, or until zucchini is soft.
• Once cooked, add in the plant based creamer and salt to taste. Stir well (1-2 min).
• Add the ingredients to a blender and blend until smooth (3-5 min). Serve hot with chopped chives. Enjoy!