Fry the garlic and onion in olive oil for about 2 minutes until the onions are translucent.
Add the zucchini and leek, and stir for about 5 minutes.
Add the broth (or water) and milk, bring to a boil, then turn on low heat and simmer for about 15 minutes.
Transfer the soup to a blender and puree until smooth, then return to the pot and heat for a few minutes, until desired consistency is reached.
500 g zucchini
1 medium onion
1 clove garlic
2 tbsp olive oil
3 cups broth or water
salt to taste
Optional: fresh coriander leaves, ½ cup pumpkin or almond milk
Meet Our Guest Writer…
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developped a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.