Soup: Leek, Zucchini, Spinach  LoadingAdd to Favourites list

Green List 30 min 6 servings


80 Kcal
3g Fat
12g Carbs
8g Net Carbs
6g Sugars
4g Protein

Eat For Better Mental Health

This is science-based. When you feed your gut well and balance your microbiata, your brain benefits, too. It is the whole brain-gut connection!

If you are an Eat Burn Sleep member and have been on the anti-inflammatory lifestyle for as little as two weeks, you will be feeling happier. Here, we are all about longevity and not quick fixes but members say that they feel happier very quickly.

Not only do the recipes help with gut and mental health, liver and immune health and reduce inflammation, they taste amazing.

Look at the colour of this soup. It’s hard not to have more than one bowlful, we know!


  • 2 leeks
  • 3 zucchini
  • A bag of spinach (100 to 125g)
  • Salt & pepper
  • Cumin (optional)
  • A vegetable stock cube (optional)
  • Olive oil (or any oil of your choice)


  1. Chop the leek and zucchini roughly.

  2. Pour about 2 tablespoons of olive oil in a pot and start sweating the leeks on medium heat.

  3. After 5 minutes, add the zucchini and season with salt and pepper. I like adding a good pinch of cumin too.

  4. Cook for a further 5 minutes on medium heat.

  5. Cover with filtered water and bring to the boil. Reduce the heat and let it simmer for a minimum of 30 minutes (up to an hour). You can add a vegetable stock for flavour if you like.

  6. Add the spinach, fold it in and cook for another 3 minutes. Switch the fire/gas off and blend. It is ready to serve!

  7. I like serving this with a dollop of coconut yoghurt or cream. I sometimes sprinkle milled flaxseeds for extra fibre and omega 3. I also use fresh herbs as a topping, chives work really well with this. Enjoy!

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

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