Dishing Up the Dirt

Simple Zucchini & Leek Soup

It’s officially summer which means there’s going to be a lot of zucchini recipes heading out to our CSA members soon. This recipe is a great one to turn to for a simple weeknight dinner when paired with some crusty bread and a side salad. I love how flavorful this is with minimal ingredients. Between the fresh dill, leeks and some homemade bone-broth (feel free to substitutive with some good quality chicken stock, veggie stock, or even water) the flavors of the season really shine. What I love best about this soup is that it tastes great warm, at room temperature or even chilled. It’s versatile and you can definitely play around with the ingredients. If you aren’t a fan of dill try using basil instead. This is a forgiving recipe so have fun and taste test as you go.

Anyhow, I hope this recipe gives you some inspiration to eat more zucchini this summer. I know we’ll be whipping up batches of this soup for easy farm lunches and casual dinners all season long. Cheers to the harvest!


Simple Zucchini & Leek Soup

Prep Time: 10 minutes    Cook Time: 20 minutes    Serves: 4

  • 1/4 cup unsalted butter
  • 1/4 teaspoon crushed red pepper flakes (a little less if you are sensitive to heat)
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 large cloves of garlic, thinly sliced
  • 1/4 cup dry white wine
  • 4 medium-sized zucchini, cut into 1/4 inch thick rounds (about 2 pounds)
  • salt and pepper
  • 4 tablespoons minced dill + additional for garnish
  • 2 cups bone broth (or water) + additional to thin if needed (because the zucchini has a high water content you don't need much liquid here)
  • finishing sea salt
  • zucchini blossoms for garnish (optional)


  1. In a large dutch oven or heavy-bottom saucepan heat the butter, crushed red pepper flakes and leeks over medium heat and sauté, stirring occasionally, for 8-10 minutes. Add the garlic and continue to cook, stirring often for about 1 minute longer. Add the wine and cook until most of the liquid has evaporated. Stir in the zucchini and a hefty pinch of salt and pepper. Cover the pan, and steam over medium-low heat for about 8-10 minutes, or until the zucchini is just tender. Transfer the mixture to a high speed blender with the dill and 2 cups of broth or water. Blend on high until very smooth. Return the soup to the pot and keep on low heat for about 10 minutes so all the flavors blend together. Taste test and adjust seasonings as needed.
  2. Divide the soup between bowls and garnish with zucchini blossoms, extra dill, and sea salt.


Use this recipe as a guide and adjust measurements and ingredients as necessary

Leave a Reply

3 thoughts on “Simple Zucchini & Leek Soup

  1. Jenni says:

    Do you know if this soup could be canned?! I would love to find a way to store this for winter and find a use for all those zucchinis 🙂

    1. Andrea says:

      I’m sure you could pressure can this or you could try freezing big batches!

    2. Susan says:

      I think you could do it just like she did with the tomato sauce

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