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Inspired by Gwyneth Paltrow's Zucchini and Leek soup in her book, It's All Easy, this soup is so simple and so delicious. Naturally gluten free, it still feels rich and filling. The perfect soup for a cool fall day.
Soak the thinkly sliced leeks in cold water to get all the dirt off of them. Strain and set aside.
In a medium sized pot, heat the oive oil and leeks over medium heat until they soften and start to get a little color, about 8 minutes.
Add the garlic, zucchini, sea salt, chili flakes, and a little black pepper. Stir to coat. Cover the pan with a lid and cook over low heat for 10 minutes or until the zucchini has softened.
Once the zucchini is finished cooking, move the pan off the heat, add the chicken stock, and prepare you immersion blender.
Using an immersion blender, blend the vegetables until they are a smooth puree. You can thin out the soup with a little water if you want a thinner consistency.