Monochrome Green Soup

1. 1

   In a dutch oven, heat 1 tbsp. oil and saute leeks and zucchini until tender.

2. 2

   Add water to cover the vegetables and add the bouillon cube.

3. 3

   Bring to a boil, then lower the heat and cook for about 10 minutes.

4. 4

   Add soup to a blender and blend until smooth.

5. 5

   Return soup to pan over low heat and add xantan gum.

6. 6

   Stir to combine, season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.