Potato Leek Soup with Zucchini & Ditalini Pasta {vegan}

Happy Monday! Let’s talk soup, shall we?

We’re in the last few days of October, and this month I’ve become a soup making queen. Every fall and winter I usually get obsessed with homemade soup for dinner, but I have a feeling this is going to be even more true this year since I’m now living in the chilly northeast. When the temperatures are in the 50s and below, I crave soup every other day. Nothing says cold weather comfort food to me like a big warm bowl of healthy soup with a hunk of bread on the side!

And so, today I’m sharing my first soup recipe of the season. I’m taking a classic soup recipe, potato leek, and putting my own twist on it.

Typically potato leek soup contains cream and/or butter, but my recipe leaves out the dairy – yet it’s still creamy and delicious, I promise!

I also added in zucchini for a green veggie, as well as some ditalini pasta for a bit more heartiness.

My favorite soup making kitchen gadget is my immersion blender, and we use it in this recipe to smooth out the potatoes and make the soup have a creamy consistency. However, if you don’t own an immersion blender, you can also pour the soup into a food processor or blender to get it nice and smooth. It’s easier with an immersion blender, but either will work.

I hope that you give this recipe a try this soup season. It’s filling, flavorful, and one large serving comes in at just a bit over 300 calories and is packed with goodness – including 23% iron, 40% calcium, 17% Vitamin C and 22% Vitamin A recommended daily values!

Potato Leek Soup with Zucchini & Ditalini Pasta {vegan}

Foodie Loves Fitness

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 4 -6

Calories 333 kcal

Ingredients

  

• 7 cups vegetable broth
• 3 large leeks
• 1 1/2 lbs yellow potatoes such as Yukon Gold
• 1 medium zucchini
• 2/3 cup dry ditalini pasta
• 1/2 white onion
• 2 garlic cloves
• 1 TBSP extra virgin olive oil
• 1/4 TSP dried thyme
• 1 1/2 TSP salt
• 1/4 TSP ground pepper
• Chopped chives for sprinkling on top

Instructions

 

• First prep the leeks: Chop the dark green parts off of the leeks, along with the white ends. Slice the leeks vertically in half. Place in a strainer and run water through the leeks, peeling back layers with your hands to wash off any excess dirt that's hiding in the leeks. Transfer to a cutting a board and thinly slice the leeks.
• Warm the olive oil in a pot over medium-low heat.
• While the olive oil is warming, mince the onion and garlic.
• Cook the leeks and white onion in the olive oil for 5 minutes. Add the garlic, stir, and cook for another 3 minutes.
• Meanwhile, peel the potatoes and chop them into bite-sized cubes.
• Add the potatoes to the pot and bring the heat up to high. Pour in the broth, and bring the mixture to a boil.
• Cover, lower the heat down to medium for a low simmer, and cook for 15-20 minutes until the potatoes are tender.
• Meanwhile, dice the zucchini.
• Use an immersion blender to process the soup into a smooth and creamy mixture with few potato cubes. Option to transfer the soup into a food processor or blender, and blend the soup that way instead.
• Add in the diced zucchini, ditalini pasta, salt, pepper and thyme. Simmer for another 10 minutes, or until the pasta is cooked al dente.
• Spoon into bowls, add chopped chives on top, and enjoy! Dip crusty bread into the soup for some extra yumminess.

Tell me… What kind of soup have you been making/eating lately?