Zucchini and leek cream

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Cream of zucchini and leeks is a soup with a kind of mash that is used with potatoes and zucchini. It can be shaped in many ways, with or without milk, with or without onions and with different ingredients added. We have decided on this one. Recipe within the easy recipes and vegan food.

Zucchini and leek cream recipe with Monsieur Cuisine


Onion 1 medium
Potato 1 medium
Zucchini 800 grams
Leeks 100 grams
Skimmed cheeses (or 100% vegetable cheeses) 4 units
Water 500 ml.
Vegetable stock cube (optional) 1 cube
Olive oil 1 tablespoon
Salt To taste

Instructions for use 35 minutes

1- Chop the courgettes without removing the skin, the leeks and the onion, and add them to the glass together with the oil. Set for 10 minutes at 120ºC at speed 2

2- Once finished, add the medium sized potato in pieces, the water and optionally the vegetable stock cube. We program during 20 minutes to temperature 120ºC and speed 1

3- To finish, add the skimmed cheeses and program to crush at speed 5 for 1 minute


This zucchini and leek cream is ideal for a first course or for a first course with fish, as it is a low-carbohydrate dish. It can be served both cold in summer and hot in winter.

It is a healthy, balanced and easy to make dish. Zucchini is very low in calories, contains vitamin C and is an important source of iron. It is integrated in the creams of a Mediterranean diet.

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