Serves: 2-4


  • 3 tbsp olive oil
  • 2 leeks, sliced
  • 6 large zucchinis, sliced
  • 3 vegetable stock cubes or bone broth
  • water
  • 1 tsp chilli flakes
  • 1 tsp Himalayan salt
  • 1/2 tsp cumin
  • black pepper, to taste
  • 1 bunch parsley, finely chopped
  • crushed walnuts or almond flakes, fetta to serve


  1. Heat the olive oil in a large saucepan over a medium heat. Add the leek, and cook for 5 minutes or until they’re golden and caramelised. Next, add the zucchini, chilli flakes, cumin, salt and pepper and cook for 5 minutes.
  2. Add the stock cubes and just enough water to cover vegetables. Bring to the boil.
  3. Reduce the heat to a simmer for 1.5 hours. Add extra salt and pepper, to taste.
  4. Using a stick blender or a food processor, blend the soup until it’s smooth and creamy.
  5. Serve between bowls and garnish with a sprinkle of parsley, crushed walnuts or almonds and fetta.

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