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Zucchini and Leek Soup with Blistered Green Bean Salad

Active Time: 40 minutes / Cook Time: 30 minutes / Total Time: 40-45 minutes

Serves 2

**This soup can be served hot or cold. If you’d like to have it cold, make it in the morning and stash it in the refrigerator until the green bean salad is ready.**


  • 1 tablespoons ghee
  • 1 large leek, white and light green parts only, cleaned and thinly sliced
  • 1 small fresno or jalapeño chili, stemmed, seeded, and finely diced
  • 1 large garlic clove, peeled and thinly sliced
  • 2 medium zucchini, cut into 1/8” slices
  • 1/2 teaspoon fine sea salt, plus more to taste
  • juice of 1/2 a lemon, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • For the Blistered Green Bean Salad:
    • 1 tablespoon coconut oil
    • 1/2 lb. green beans, stems trimmed
    • 1/2 pint cherry tomatoes
    • 1/4 teaspoon fine sea salt
    • ground black pepper to taste
    • 1/4 cup shredded basil


  1. Heat ghee in a large saucepan over medium heat. Add leeks and sauté, stirring occasionally until soft, about 10 minutes.
  2. Add chili, garlic, zucchini, and salt and stir. If the pan seems dry, add a splash of water. Cover and lower the heat to medium-low. Cook 10 minutes, or until the zucchini is tender.
  3. Transfer the mixture to a blender (careful, it’s hot!) and add 2 cups of water. Blend until very smooth. Set aside.
  4. Heat coconut oil in a large sauté pan over medium-high heat until it is giving off wisps of smoke. Add the green beans—stand back, the oil may splatter—and cook 2- 3 minutes, or until the green beans start to brown and blister on the first side. Toss with tongs and repeat.
  5. Add cherry tomatoes, salt, and black pepper and cook until some of the tomatoes start to burst, 4-5 minutes. Toss once and remove from heat.
  6. Stir lemon juice into soup to taste. Portion into two bowls, and drizzle each with 1/2 tablespoon olive oil. Toss basil with green bean mixture and divide evenly onto two plates. Serve with the soup.

Chef’s Tip: To clean leeks, which can trap lots of dirt in their layers as they push up through the soil, trim off the root end and halve lengthwise. Depending on how the recipe calls for the leeks to be prepared, slice the halves into half-moons, add to a large bowl of water, and swish. Let stand. The dirt will sink to the bottom and you can scoop the leeks from the top. Pat dry with a kitchen towel. Or, you can firmly hold one half of the leek by the trimmed stem end and fan the layers under running water until no dirt remains. Repeat with the other half