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1 Zucchini and leek soup

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Zucchini and leek soup

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Ingredients

6 portion(s)

  • 4 pieces zucchini medium, Peeled and trimmed
  • 2 pieces leeks, Trimmed and cleaned
  • 8 pieces Laughing cow triangles, Use skim for low calorie option
  • 1 teaspoon sea salt
  • 1 dash nutmeg ground
  • 1 dash black pepper ground
  • 1 tablespoon olive oil
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Soup

  1. Cut leeks, and zucchini into wedges about 1/2 inch think.   Add to TM with 1/2 cup water.  Cook on 90 for 30 min on 1.  

    Then add cheese triangles, salt, pepper, and nutmeg, olive oil.

    Serve hot with a sprinkle of paprika for garnish.

     

    *** to make it creamier use milk, any type dairy or non dairy in stead of water.

     

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is the first recipe

    Submitted by jenray on 9. July 2016 - 17:26.

    This is the first recipe community fail for me. The ingredient list, quantities, sequence and timings were not specific enough. I wondered why my thermie was struggling to cook all the veggies in a half cup of water! That's how it reads!

    So I had to wing it a bit, but ended up with a rather tasteless slop, which I rescued by adding extra salt, some sundried tomato cream cheese, and a hefty wodge of Baba's curry powder.

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  • This was lovely. I used 90g

    Submitted by Aprilstar on 9. July 2013 - 13:28.

    This was lovely. I used 90g water and 50g milk to cook the zucchini, onion and leek. I substituted 1leek for a brown onion as I only had 1 leek in the fridge. I cooked it for 40mins on 90 degrees. I didn't have laughing cow cheese, so I used 2 heaped tsp Kraft cream cheese spread and 2 heaped tsp of creme fraiche. Then blended it for 30secs gradually brining it up to speed 8 (well until I got to the desired consistency.) my hubby loved it no left overs were left. The sprinkle of paprika made it extra yum too. I didn't add the oil, didnt think I needed it. 

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  • Hi Angie.  Thanks for

    Submitted by Ros Teirney on 7. July 2013 - 13:38.

    Hi Angie.  Thanks for contributing this recipe.  I was glad to find it and have a go at it, but I have interpreted your instructions only loosely.  I think it would be clearer if you listed the amount of water required in the ingredients section .  Due to the formatting I only saw 2 cup water, then coming back I realised it could have been either 1 or 2 cups or even half a cup!!  I had already used 2 cups but for the future when you are converting I would recommend you use measurements such as 200g instead of cups anyway.  Also, if you'd give an approximation of number of grams required for the vegetables.  I did not have the Laughing Cow triangles but I know the product.  I substituted soft blue cream-style cheese (260g).  Again, I was flying a bit blind as you do not say in your recipe the weight of 8 pieces of Laughing Cow Cheese.  It may be less than I put in as from memory there is a heck of a lot of wrapping on that brand of cheese.  I was in a hurry so I saw no problem in upping the temp to 100 degrees and cutting time back to 15 minute as for most Thermie soup first teps.  Please tell me if there is a particular reason you recommend 30 minutes at 90. Finally, I would like to know if you intend users to whizz up the last ingredients you say to add.  Even if you don't, I think it would be clearer to say say, either way. I like to puree the soup a bit at the end.    Thanks, Angie.  tmrc_emoticons.)

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