Creamy Zucchini & Leek Soup

Ingredients

• 1 tbsp olive oil
• 2 medium leeks (white and light green parts only), sliced
• 2 medium zucchinis, chopped
• 2 cloves garlic, minced
• 1 small potato (or 1/2 cup cooked white beans for a lighter option)
• 3 cups vegetable broth
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp lemon juice
• Optional: 1/4 cup canned coconut milk for added creaminess
• Toppings: fresh dill, black pepper, olive oil drizzle

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté leeks and garlic for 5–7 minutes until softened.
2. Add chopped zucchini, potato or beans, thyme, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
4. Remove from heat. Use an immersion blender or transfer to a high-speed blender to blend until smooth and creamy.
5. Stir in lemon juice and coconut milk (if using). Taste and adjust seasoning.
6. Serve warm with a drizzle of olive oil and sprinkle of fresh herbs.

Why This Recipe Supports Gut Health Naturally

• Zucchini is high in soluble fiber and water content, which aids digestion and promotes regularity.
• Leeks act as prebiotics, feeding beneficial gut bacteria.
• Garlic and thyme have antimicrobial and anti-inflammatory properties.
• Potatoes or white beans provide gentle resistant starch to support colon health.
• Coconut milk contains healthy fats that are easily digestible and soothing to the gastrointestinal tract.
• Dairy-free, gluten-free, and light—ideal for post-cleanse recovery or daily gut support.