Zucchini, leeks and bulgur soup in mint and zaatar oil

I make only easy soups. Period. 

I toss everything into the pot, roughly cut,  and I go to watch TV. 

In order to make any soup creamy and thick, I grind it with a stick blender and that’s it. 

• 6 zucchini

• 2 leeks (just the white part)

• 4 celery stalks

• 2 garlic cloves 

• 1 onion, peeled and quartered

• 1 cup butternut squash cubes 

• 3 tbsp. olive oil 

• ½ cup coarse bulgur,  soaked in hot water 

• 1 liter chicken stalk 

• 1 tsp. dried mint 

• 1 tbsp. cumin 

• 1 tsp. curry powder 

• 1 tbsp. salt

• ½ tsp. black pepper 

For serving:

• 3 tbsp. olive oil mixed with 1 tsp. dried zaatar 

1. Heat the oil in a big pot and sauté the vegetables, cut into 3 (don’t worry! The stick blender will do the work. Mix 

2. After 5-6 minutes, add the rest of the ingredients and bring to a boil. 

3. Lower the heat and cook for 20 minutes. 

4. Turn the stove off and grind the vegetable with a stick blender. 

5. Drain the bulgur and add it to the soup. Cook for 5 more minutes. 

6. Drizzle with zaatar oil and serve