For most of us (in the northern hemisphere) Passover is celebrated in Spring and for me, this soup gives me all the spring feels. I actually have versions of this soup in two of my cookbooks and always make a pot for Passover.
If you use vegetable stock, the soup itself is vegan and I love to serve it with matzo balls. And while I usually serve it hot, it makes a great chilled soup for warmer days.
- 3 Tbsp. olive oil
- 2 medium leeks, white and light green parts only, cleaned well and sliced (280 grams / 10 oz)
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 cloves garlic, roughly chopped
- 2 medium red potatoes peeled and sliced (340 grams / 12 oz)
- 4 cups chicken or vegetable stock
- 3 small zucchini, cut in half lengthwise and sliced (565 grams / 1 1/4 lb)
- 142 grams / 5 oz baby spinach (4 cups, packed)
- 14 grams / 1/2 oz chives, roughly chopped (1/4 cup)
- 14 grams / 1/2 oz flat-leaf parsley, roughly chopped (1/2 cup)
Heat olive oil in a pot over medium. Add the leeks, salt and pepper and sauté for 4-5 minutes, until wilted. Add the garlic and sauté another minute. Add the stock and potatoes, cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Add the zucchini and simmer another 10-15 minutes, or until the potatoes and zucchini are tender. Add the spinach and herb and cook another 2-3 minutes, until just wilted.
Use an immersion blender or blender to puree the soup. If you’re using a blender, puree it in batches, carefully. Put a towel over the top of the blender to prevent any hot soup from spraying out.
You can serve immediately or chill and reheat gently when you’re ready to serve. You can also serve this chilled.
Makes approximately 3 litres/quarts.