Soup: United States – Lemon-Thyme Zucchini and Leek Soup
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Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 tbsp (15 ml) olive oil 1 large leek (white and light green parts), thinly sliced 1 rib celery, diced 2 cloves garlic, minced 2 medium zucchini, diced 1 / 4 cup (60 ml) dry white wine (optional) 5 cups (1.2 L) low-sodium chicken or vegetable broth 4 sprigs fresh thyme or 1 tsp (5 ml) thyme leaves 1 bay leaf Zest of 1 lemon, plus 1 to 2 tbsp (15 to 30 ml) lemon juice 2 tbsp (30 ml) fresh parsley, chopped 1 tbsp (15 ml) fresh chives, thinly sliced (optional) Kosher salt and freshly ground white or black pepper to taste Pinch red pepper flakes (optional)
Show original ingredient measurements
1 tbsp (15 ml) olive oil 1 large leek (white and light green parts), thinly sliced 1 rib celery, diced 2 cloves garlic, minced 2 medium zucchini, diced 1 / 4 cup (60 ml) dry white wine (optional) 5 cups (1.2 L) low-sodium chicken or vegetable broth 4 sprigs fresh thyme or 1 tsp thyme leaves 1 bay leaf Zest of 1 lemon, plus 1 to 2 tbsp (15 to 30 ml) lemon juice 2 tbsp (30 ml) fresh parsley, chopped 1 tbsp (15 ml) fresh chives, thinly sliced (optional) Kosher salt and freshly ground white or black pepper to taste Pinch red pepper flakes (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Warm olive oil in a pot over medium heat. Add leek and celery; cook until softened, 4 to 5 minutes, stirring occasionally. Stir in garlic and cook 30 seconds until fragrant. Deglaze with white wine (if using); simmer 1 minute until mostly reduced. Add zucchini, broth, thyme, and bay leaf; bring to a gentle simmer. Cook uncovered 12 to 15 minutes until zucchini is tender but bright. Remove bay leaf and thyme sprigs; stir in lemon zest and 1 tablespoon (15 ml) lemon juice. Season with salt, pepper, and red pepper flakes (if using); add more lemon juice to taste. Stir in parsley and chives just before serving. Ladle hot and serve alongside the beef and mushroom macaroni to refresh the palate.
Show original instructions
Warm olive oil in a pot over medium heat. Add leek and celery; cook until softened, 4 to 5 minutes, stirring occasionally. Stir in garlic and cook 30 seconds until fragrant. Deglaze with white wine (if using); simmer 1 minute until mostly reduced. Add zucchini, broth, thyme, and bay leaf; bring to a gentle simmer. Cook uncovered 12 to 15 minutes until zucchini is tender but bright. Remove bay leaf and thyme sprigs; stir in lemon zest and 1 tablespoon lemon juice. Season with salt, pepper, and red pepper flakes (if using); add more lemon juice to taste. Stir in parsley and chives just before serving. Ladle hot and serve alongside the beef and mushroom macaroni to refresh the palate.
Per serving | Servings: 6
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.