Golden Zucchini and Leek Soup (vegan & nut free)

My son’s girlfriend, Brooke, made this soup for me and I loved it.  The recipe comes from her friend Adrienne Cymbala.  Adrienne is a Personal Chef & Cooking Instructor and owner of Marvelous Mouthfuls.  After more than 22 years in corporate America, she began Marvelous Mouthfuls to satisfy her passion for cooking, and help people meet their dietary needs while satisfying their diverse palates. Check out her website to learn more.

(serves 6)


  • 4 golden zucchinis
  • 2 medium leeks, white and light green parts only
  • 1 small yellow onion, cut into medium dice
  • 3 tbsp canola oil
  • 3 cups vegetable stock, I like Tabachnick’s.
  • 1 cup water
  • 2 tsp. dried tarragon
  • ¼ tsp. salt


~ Chop zucchini’s into a large dice, about 1” pieces. Chop onion into medium dice.

~ Wash leeks, then slice into rings about ¼ inch thick. Then put into a big bowl of water and rinse again. Leeks hold lots of sand so wash them thoroughly. Remove leeks from water. If you drain the water from the bowl you will end up with the sand and dirt still in your leeks. Remove them from the water then discard the water.

~ Heat canola oil in a medium sauce pan on medium heat. When hot, add leeks and onions and sauté for about 5 minutes stirring occasionally. Add tarragon and stir. Add golden zucchini, stock and water and stir. Cover and simmer on medium/low for 15 minutes. Allow to cool.

~ Using an immersion blender or standard blender, puree soup.

Serve room temperature or cold. Will keep refrigerated for 5 days