Meal Type: Lunch

Prep Time: 30 min.

Cooking Time: 1 hours and 30 min.

Total Time: 2 hours

Cook Method: Stove

Difficulty: Medium

Cuisine: French

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: June 11, 2009

1. In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot.

2. Add the carrots and onions, and saute them for 4 to 5 minutes, or until the onions are clear.

3. Add enough water to cover the vegetables.

4. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and puree them until they are smooth.

5. Set the puree aside and let it cool. In another large skillet place the second 1/4 cup of olive oil and heat it on medium high until it is hot.

6. Add the peeled zucchini and leeks, and saute them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables.

7. Simmer them for 25 to 30 minutes, or until the liquid is absorbed.

8. Place the vegetables in a blender and puree them until they are smooth.

9. Set the puree aside and let it cool.

10. Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes. Drain the skins and place them in a blender.

11. Add a small amount of cold water and puree the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).

12. Set the puree aside and let it cool. Refrigerate the 3 soups until they are cold.

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Dietary Notes:

This recipe is very low-sodium with 48.88mg per serving, low-saturated fat with 0.88g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 231% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.

Food Allergy Information: