Soup: United States – Lemon-Thyme Zucchini and Leek Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 tbsp (15 ml) olive oil
1 large leek (white and light green parts), thinly sliced
1 rib celery, diced
2 cloves garlic, minced
2 medium zucchini, diced
1 / 4 cup (60 ml) dry white wine (optional)
5 cups (1.2 L) low-sodium chicken or vegetable broth
4 sprigs fresh thyme or 1 tsp thyme leaves
1 bay leaf
Zest of 1 lemon, plus 1 to 2 tbsp (15 to 30 ml) lemon juice
2 tbsp (30 ml) fresh parsley, chopped
1 tbsp (15 ml) fresh chives, thinly sliced (optional)
Kosher salt and freshly ground white or black pepper to taste
Pinch red pepper flakes (optional)

Instructions

Warm olive oil in a pot over medium heat.
Add leek and celery; cook until softened, 4 to 5 minutes, stirring occasionally.
Stir in garlic and cook 30 seconds until fragrant.
Deglaze with white wine (if using); simmer 1 minute until mostly reduced.
Add zucchini, broth, thyme, and bay leaf; bring to a gentle simmer.
Cook uncovered 12 to 15 minutes until zucchini is tender but bright.
Remove bay leaf and thyme sprigs; stir in lemon zest and 1 tablespoon lemon juice.
Season with salt, pepper, and red pepper flakes (if using); add more lemon juice to taste.
Stir in parsley and chives just before serving.
Ladle hot and serve alongside the beef and mushroom macaroni to refresh the palate.