Gwyneth Paltrow’s new cookbook, It’s All Easy, is a wonderful addition to any health-minded chef’s library. The cookbook, which came out in April, is built around quick weekday meals made with whole foods and superfoods that nourish the body. This vegan and gluten-free zucchini and leek soup is one of my favorites so far. I love a hearty, healthful soup this time of year and this one is great because it can be served warm or cold, and only takes a few ingredients and a few minutes to whip up. I love it as an simple weekday lunch or a starter for a larger meal with friends and family. XXJKE
- 1. In a heavy-bottomed saucepan or Dutch oven, heat the olive oil and leeks over medium heat and sauté, stirring occasionally, for 10 minutes, or until soft.
- 2. Add the garlic, zucchini, salt, and chili flakes, cover the pan, and steam over medium-low heat for 10 minutes, or until the zucchini is just tender.
- 3. Transfer the mixture to a high-powered blender with 2 cups of water and blend until very smooth. Taste for seasoning and serve hot or cold.
- 4. Garnish with very thinly sliced zucchini to add texture.
Photo: Jen Kay
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