Source: Cilantro & Citronella | Serves: 4 | Time: 25 min
Changes: used coconut yogurt instead of cashew cream (my Ninja broke and life is terrible)
4 leeks, white and light green parts chopped
1 large onion, chopped
2 tbsp olive oil
4 medium #zucchini, chopped
1 tsp salt
1 garlic clove, pressed
1 tbsp dried tarragon
1 tsp whole fennel seeds
Black pepper, to taste
3 tbsp flour
3 cups vegetable stock (homemade to reduce sodium)
½ cup coconut yogurt alternative
Garnish: parsley & pomegranate
In a large pot over medium heat, heat the olive oil. Add in the onion and leeks and allow them to cook until the onions are transparent, about 10 minutes.
Add in the zucchini, salt and garlic and continue to cook until the zucchini is soft, about 10 minutes.
Add the tarragon, fennel, and black pepper and allow to cook for a couple of minutes.
Remove half the vegetables and reserve, if you don't want a super creamy soup. I went ahead and left all the veggies in the pot to blend up.
Add the flour to the pot and stir well to coat all the vegetables. Pour in the stock and heat the soup while stirring frequently until the soup begins to thicken. Once the soup has thickened a bit, purée it with an immersion blender.
Add the vegetables you reserved earlier (if you did) and warm the soup over low heat.
Ladle into bowls. Mix in the coconut yogurt. Sprinkle some pomegranate and parsley on top.