112 zucchini leek soup Recipes

leek, finely chopped, onions, finely chopped, garlic clove, finely chopped, vegetable oil, zucchini, chopped, carrots, chopped, potatoes, chopped, celery, thinly sliced, whole tomatoes, chopped and undrained, chicken broth, great northern beans, salt, dried basil leaves, black pepper, bay leaf, parsley, frozen peas, all-bran cereal, parmesan cheese, grated, snipped fresh parsley

leek, organic (if possible), summer squash, organic (like zucchini), extra virgin olive oil, salt , to taste, fresh ground black pepper , to taste, vegetable stock (recommend victorious ), fresh marjoram, chopped (or 1 tsp dried ), artichoke puree (see note ), fresh grated parmesan cheese (to garnish )

leeks, sliced, olive oil, zucchini, sliced, homemade chicken stock, half-and-half, sour cream, salt, dill, chopped

leeks - white and light green parts only - sliced thin and washed, carrots - chopped into bite size pieces, onion - small dice, stalks celery - chopped into bite size pieces, potatoes - chopped into bite size pieces, zucchinis - chopped into bite size pieces, baby spinach, diced tomatoes, water, parmesan cheese , rind of parmesiano reggiano, canned white beans - drained and rinsed, basil pesto, pepper

leeks, sliced (white part only ), carrots, chopped, butter, butternut squash, peeled and cubed, chicken broth, zucchini, sliced, thyme, pepper, half-and-half cream, milk, parmesan cheese (optional), chives (optional)

leek , pale section only, thinly sliced, potato, peeled, and chopped (125g), beef stock (375ml, made from stock cubes), zucchini, chopped (60g), green beans , topped, halved, filet of beef , thinly sliced across the grain, bought basil pesto

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

head broccoli (i use about 3/4 of the tops, but some of the tender stems too, not the very ends), broccoli , to finish off the soup just the tops chopped well, zucchini, skins on (large and chopped ), russet potatoes, peeled and diced, potato , to finish off the soup fine chopped also peeled, onion, chopped, leek, chopped (maybe 2 if they are small, depending on the size), garlic, minced, romano cheese (parmesan is ok if that is what you have on hand), chicken broth (you can also use vegetable broth if you want), bay leaf, kosher salt, ground black pepper, fresh parsley, fresh basil, olive oil, tomatoes , slices, italian dried breadcrumbs, olive oil, olive oil to drizzle over the soup

olive oil, onions, chopped (whites only ) or 2 cups leeks, thinly sliced (whites only), celery, thinly sliced, coarse salt and pepper, reduced-sodium vegetable broth or 3 (14 1/2 oz) cans chicken broth, diced tomatoes , with juice, tomato paste, mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

butter, olive oil, green onion, chopped, leek, chopped, zucchini, skins on, chopped, water, chicken bouillon powder, shredded cheese , cheddar or gouda, rosemary and thyme, ground black pepper, chopped parsley (i run out of parsley and used chives)

leeks, sliced, vegetable oil, zucchini or yellow squash, sliced, chicken broth, half-and-half, sour cream, salt, chopped fresh dill, garnish: fresh dill sprigs

leek, well washed and finely sliced (onion works fine as an alternative), celery, sliced (use the leaves too), head of broccoli, washed and broken into florets, zucchini, sliced, green capsicum, chopped, chicken stock (vegetable stock works as well), water, lemon juice (or to taste), garlic, crushed, grainy mustard, fresh chili pepper, finely chopped (or to taste, feel free to omit if you like), canned lentils, drained

leeks, white part only, potato, peeled, onion, stalks celery, zucchini, green beans, carrots, peeled, olive oil, water, chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf), ripe tomatoes, peeled and seeded, garlic cloves, fresh basil leaves, washed and dried, salt, freshly ground black pepper

leeks, white part only, potato, peeled, onion, stalks celery, zucchini, green beans, carrots, peeled, olive oil, water, chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf), ripe tomatoes, peeled and seeded, garlic cloves, fresh basil leaves, washed and dried, salt, freshly ground black pepper

leeks- white part only, potatoe, onion, stalks celery, zucchini, carrots, olive oil, water, chicken broth, ripe tomatoes, minced garlic, fresh basil leaves, salt, pepper

potatoes, peeled and diced, cold water, butter, oil, leeks, white and green, sliced into rounds, zucchini, sliced thinly into rounds, bouillon cubes, chicken breasts , cut into 1/4 x 2 inch strips, ham, diced, cream or 2 cups half-and-half, salt and pepper, to taste, nutmeg, chopped chives or 1/2 cup scallion, squirts lemon juice (more or less to taste)

fresh zucchini, shredded, butter, new potato, peeled and cut into chunks, leeks or 3 green onions, thinly sliced, water or 1/2 cup chicken broth, fresh tarragon, half-and-half, sour cream to serve with soup

cooked turkey bones (from which most of the meat has been removed), leftover turkey skin, water, leftover gravy (or more ), bay leaf, fresh thyme or 1 tsp dried thyme, coarsely chopped celery tops, coarsely chopped scraped carrot, coarsely chopped peeled onion, coarsely chopped leek (green part ), parsley sprigs, salt, fresh ground pepper, carrots, scraped and cut into 1/4-inch dice, celery, cut into 1/4-inch dice, chopped leeks (white part ), chopped peeled onion, fresh ripe tomatoes, cut into 1/2-inch cubes, zucchini, cut into 1/2-inch cubes, mincded garlic, orzo pasta, corn kernel (fresh or frozen ), cooked turkey, cut into 1/2-inch cubes (white or dark meat), chopped parsley, freshly grated parmesan cheese