Recipes

Zucchini and Leek Soup

soup

I love living in the Midwest during this time of year.  The weather is warm and inviting and numerous local vegetables and fruits are in season and plentiful.  My organic co-op was having a special on zucchini last week and I picked up several pounds.  Zucchini is one of my favorite vegetables , but it’s been quite a while since I’ve prepared a dish that featured it.  That’s probably because it was one of my “safe”, go-to vegetables that I could actually digest well when I first started my healing diet journey.  After a few months of eating zucchini nearly every day, I got a little burned out on it–which is just one of the reasons why food variety and rotation are so important.  Anyway, I felt more than ready to re-introduce zucchini and I decided to go with a soup because it is a great way to incorporate a healing broth into your diet.  Traditional broths are one of the most nourishing foods you can consume, full of minerals, gelatin, and other components that are critical for healing the gut.  For anyone that is dealing with leaky gut syndrome, digestive problems, autoimmunity, or if you just want to maintain good health, I recommend drinking broth on a daily basis.  To add some variety, you can use the broth as a base, as I did in this recipe.

Zucchini & Leek Soup

Serves 6-8

Ingredients

  • 8 Cups of homemade chicken broth
  • 4 Cups of zucchini, chopped into 1 inch pieces (I used golden zucchini, but you can substitute green or any other variety of summer squash.)
  • 3 Large leeks, root and green parts removed, rinsed well, and sliced into rounds
  • 1 Pound of boiled, shredded chicken breast (I used the chicken leftover from making the broth.)
  • 2 Tablespoons of bacon fat or coconut oil
  • 1 1/2 Teaspoons of thyme
  • Salt and pepper to taste

 Directions

Add the leeks and bacon fat or coconut oil to a large stockpot and sauté over medium heat for 5 minutes.

Add the chicken broth, zucchini, chicken breast, and thyme to the stockpot.  Bring to a boil and then reduce heat to low and simmer for 30 minutes.

Remove from heat and season with salt and pepper to taste.  Serve either hot or chilled for a refreshing summer soup.

This soup is compliant with regular Paleo, Paleo Autoimmune Protocol, GAPS diet, and Specific Carbohydrate Diet.  Enjoy!

Zsoup

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4 thoughts on “Zucchini and Leek Soup

  1. Pingback: leeks |

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