Vegetable creams are an ideal option for dinner time or as a first course in a healthy diet. In Recipesgatis we have prepared a cream of zucchini and leek without hardly fat and highly recommended to lose weight. You always have the possibility to add more ingredients to this soup, but only with those we recommend will stay at its point. Many are the people who make the cream of leeks and zucchini with milk or milk cream, however, these ingredients increase Total calories of the dish, something is not recommended if we want to lose a few kilos or follow a healthy diet. Therefore, we teach you to cook a cream with water, low in calories but with a lot of flavor. Dare to follow the step by step to know how to make zucchini and leek cream.
| 🚻 2 Diners | 🕘 30m | 🍵 Cena | 🤯 Difness Low |
| Ingredients to make zucchini and leek cream: |
| 3 zucchini 1 leek ½ chives 2 teaspoons of butter 1 jet of olive oil 500 milliliters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make zucchini and leek cream:
1. Gather all the ingredients to prepare the cream of leeks and zucchini faster.
2. Derrit the butter in a pot over medium heat and mix it with a splash of olive oil. Add the sliced leek and the scallion cut in julienne. Cook the vegetables over 5 minutes.
Trick: For the recipe to be even lighter and, in addition, vegan, remove the butter and use only olive oil.
3. Add the peeled and sliced zucchini of approximately 1 centimeter. Salpiment and let them cook with the rest of the vegetables for 3 minutes. If you feel like it, you can leave some zucchini skin to give more color to the cream of leeks and zucchini.
4. It is time to add water to cover the vegetables and take it to a boil for 15 minutes. Water can be replaced with vegetable broth. If you want to make a homemade broth, you can follow the steps of the vegetable broth recipe. If necessary, put a little more salt.
Trick: To make the zucchini and leek cream in a fast pot, saute the scallion, add the vegetables, the water, cover the pot and let them cook for 5-10 minutes.
5. When the zucchini are tender, remove the pot from the fire and crush the vegetables until you get a soft and lump-free cream.
Trick: We recommend you remove part of the broth to add the necessary as crushes. In this way, you can control how liquid or thick the cream is left.
6. This zucchini and leek cream without potato is a very healthy vegan recipe, but if you feel like putting a different touch, you can decorate the dish with a serrano ham chips above. On the other hand, it should be noted that you can serve the zucchini and cold leek if you want. And if you want to know other similar dishes, we recommend the gratin spinach cream or quinoa cream. Take advantage!
