Creamy zucchini, leek and edamame soup with lemon, dill and crispy puffed rice
An original velvety soup that blends sautéed zucchini, sweet leek and edamame for a creamy texture without dairy. It is finished with lemon, fresh dill and toasted puffed rice for a crisp, aromatic contrast.
Ingredients
- 700 g zucchini (en medias lunas)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 240 g shelled edamame (descongelado si es congelado)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if preferred)
- 240 ml unsweetened oat milk (for dar cremosidad)
- 1 unit lemon (2 tbsp de zumo)
- 12 g fresh dill (chopped, more extra for servir)
- 20 g plain puffed rice (for the topping crujiente)
- 25 g sunflower seeds (for the topping)
- 2 g sweet paprika (for the topping)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Wash the zucchini, leek, onion, lemon and dill. Slice the zucchini into half-moons, slice the leek, and finely chop the onion, garlic and dill.
- 2
2. In a large pot, heat 22 ml (1 1/2 tbsp) olive oil over medium heat. Add the onion and leek with a pinch of salt and cook for 6 minutes, stirring, until tender but not browned.
- 3
3. Stir in the garlic and cook for 30 seconds. Add the zucchini, half of the edamame, lemon zest and black pepper. Cook for 5 minutes, stirring occasionally, until the zucchini starts to soften.
- 4
4. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 12 minutes, until the zucchini is very tender.
- 5
5. Add the oat milk, the remaining edamame, 30 ml (2 tbsp) lemon juice and the chopped dill. Cook for 3 more minutes over low heat, without letting it boil hard.
- 6
6. Meanwhile, make the topping. Heat a small skillet over medium heat and add the remaining 8 ml (1/2 tbsp) olive oil. Add the puffed rice, sunflower seeds and sweet paprika. Toast for 2 to 3 minutes, stirring constantly, until crisp and fragrant. Remove from the heat.
- 7
7. Blend the soup with an immersion blender or countertop blender until very smooth and creamy. Taste and adjust with the remaining salt if needed.
- 8
8. Serve the soup hot in bowls and finish with the crispy puffed rice and seed topping, a little extra fresh dill and, if desired, a few extra drops of lemon juice.
- 9
9. If you want to reheat it, warm it gently over low heat until fully hot, about 165 °F / 74 °C, without bringing it to a vigorous boil.
Chef tips
For an even silkier texture, partially peel the zucchini before cooking. If you want a greener color, reserve some dill and add it right before blending.
Substitutions
You can replace the oat milk with soy milk if soy is not an issue. Dill can be swapped for fresh parsley, and sunflower seeds can be replaced with pumpkin seeds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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