2 medium leeks, white and light green parts, sliced
1 medium celery stalk, cut into small dice
2 garlic cloves, crushed
4 medium zucchinni (about 2 pounds), sliced
8 oz white waxy potato, peeled and cut into cubes
1 ½ teaspoons sea or Himalayan salt, divided
¼ teaspoon freshly ground black pepper
½ cup dry white wine (optional, may replace with additional broth)
3 ½ cups vegetable broth, reduced sodium
2 tablespoons fresh mint leaves (about 6 medium leaves)
2 tablespoons fresh basil leaves (about 4-5 large leaves)


  1. Heat the pan on medium heat and when hot add leeks, celery, and garlic. Stir to distribute and let sit long enough to very lightly brown. Stir, and add a bit of water, a tablespoon at a time, stirring, until vegetables are softened, about 8-10 minutes.
  2. Once soft, add the zucchini and potato, with 1 teaspoon of salt, and the pepper; stir ingredients together until well coated. Once coated, add the white wine. Simmer until wine is just about evaporated. Add the broth and turn the heat up to bring mixture to a boil. Once the soup comes to a boil, reduce the heat in order to maintain a simmer. Simmer until all the vegetables are tender, about 20-25 minutes.
  3. Once vegetables are tender, add the fresh herbs and blend with a blending shaft, starting on low and gradually increasing to medium. May use processor or blender.
  4. Blend until mixture is completely pureed.
  5. Taste and adjust seasoning, add remaining salt to taste if necessary.