Leek,Avocado and Zucchini Soup

Leek,Avocado and Zucchini Soup
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    leeks, sliced

  • 2

    zucchini, sliced

  • 2

    garlic cloves, chopped

  • 1 1/2 cup
    (375 mL)

    chicken broth

  • 1 tsp.
    (5 mL)

    cumin, optional

  • To taste, Salt and pepper

  • 1


  • 3 cups
    (750 mL)


  • To taste, chives, chopped


Cook the leeks, zucchini and garlic in the chicken stock until the vegetables are cooked, approx. 15 to 20 minutes.

Add the cumin, salt and pepper.

Pour into a blender or food processor. Purée.

Peel the avocado and cut into large pieces. Add the avocado and milk to the mixture. Purée and refrigerate.

Garnish with chopped chives and serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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