Kadu Sabz (کدو سبز) — Creamy Zucchini and Leek Velouté
Inspired by Persian home cooking, this Kadu Sabz velouté highlights summer zucchini with the gentle sweetness of leeks and carrots. Finished with cream and a whisper of nutmeg, it’s silky, comforting, and refined.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 30 g Unsalted butter (For a classic velouté-style richness)
- 15 ml Olive oil (Helps prevent butter from browning too quickly)
- 300 g Leeks (white and light green parts only), thinly sliced (Rinse well to remove grit)
- 150 g Carrots, peeled and diced (Adds sweetness and color)
- 600 g Zucchini, diced (about 1.5 cm) (Use firm, small-to-medium zucchini for best flavor)
- 6 g Garlic, finely grated (About 2 cloves)
- 900 ml Chicken stock (low-sodium) (Use hot stock for faster simmering)
- 6 g Fine sea salt (Adjust only after blending)
- 1 tsp Black pepper, freshly ground (About 2 g)
- 0.5 tsp Ground nutmeg (A delicate finish; do not overdo)
- 200 ml Heavy cream (Warm slightly before adding to prevent splitting)
- 10 ml Lemon juice (Brightens the soup without tasting lemony)
Steps (summary)
- Prepare the vegetables carefully so the soup stays clean and sweet. Slice the leeks and rinse them in a bowl of cold water, the…
- Set a heavy pot over medium heat and melt the butter with the olive oil. Add the leeks and carrots, then cook for 8 minutes, st…
- Stir in the grated garlic and cook for 45 seconds until fragrant. Add the diced zucchini and cook for 3 minutes, stirring, to c…
- Pour in the chicken stock and add the salt and black pepper. Bring to a gentle simmer, then reduce the heat to low and cook for…
- Turn off the heat and let the soup stand for 5 minutes so blending is safer and smoother. Blend until completely velvety using…
- Return the soup to low heat and stir in the heavy cream, nutmeg, and lemon juice. Warm for 2–3 minutes without boiling, then ta…
Cultural Background
Kadu sabz (green zucchini) appears often in Persian cooking, valued for its delicate flavor and quick cooking. This velouté-style soup is a modern, elegant presentation that keeps familiar Iranian ingredients while leaning into French technique.
Equipment
💡 Tips
- For the silkiest texture, blend for a full 60–90 seconds and keep the blender head fully submerged to avoid aerating the soup.
- If the soup tastes slightly flat, add the full 10 ml lemon juice before adding extra salt; acidity often restores balance.
- To keep the color fresh and green-leaning, avoid hard boiling after the zucchini goes in and keep the simmer gentle.
⚠️ Common Mistakes
❌ Not washing leeks thoroughly, leading to a gritty soup.
✅ Fix: Slice first, then soak and swish in cold water; lift leeks out and drain well before cooking.
❌ Boiling hard after adding cream, causing a grainy or split texture.
✅ Fix: Keep heat low and warm gently; if it begins to simmer, remove from heat and stir until smooth.
❌ Under-blending, leaving a coarse texture.
✅ Fix: Blend longer and, if needed, pass through a fine mesh sieve for a true velouté finish.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, and do not boil after adding cream; add 30–60 ml stock if it thickens too much.
📅 Make Ahead
Cook the vegetables in stock and blend up to 2 days ahead, then refrigerate. Reheat gently and add the cream, nutmeg, and lemon juice only at the end for the freshest flavor and smoothest texture.
🍽️ Pairs Well With
- Sangak
- barbari bread
- fresh herbs (sabzi khordan)
- torshi
- a small squeeze of lemon.
Regional Variations
- Tehran-style modern version: finished with a small pinch (0.2 g) of saffron dissolved in 10 ml hot water for a subtle Persian aroma.
- Northern Caspian-inspired: add 30 g chopped fresh dill during the last 2 minutes of simmering, then blend for a herbaceous note.
- Restaurant-style garnish: drizzle 5 ml olive oil per bowl and top with 10 g crisped leek rings for texture.
Ingredients
- 1.1 ozUnsalted butter (For a classic velouté-style richness)
- 1 tbspOlive oil (Helps prevent butter from browning too quickly)
- 10.5 ozLeeks (white and light green parts only), thinly sliced (Rinse well to remove grit)
- 5.3 ozCarrots, peeled and diced (Adds sweetness and color)
- 1⅓ lbZucchini, diced (about 1.5 cm) (Use firm, small-to-medium zucchini for best flavor)
- 6 gGarlic, finely grated (About 2 cloves)
- 3.8 cupChicken stock (low-sodium) (Use hot stock for faster simmering)
- 6 gFine sea salt (Adjust only after blending)
- 1 tspBlack pepper, freshly ground (About 2 g)
- ½ tspGround nutmeg (A delicate finish; do not overdo)
- ⅞ cupHeavy cream (Warm slightly before adding to prevent splitting)
- 2 tspLemon juice (Brightens the soup without tasting lemony)
🔄 Substitutions
- Chicken stock→ Vegetable stock
- Heavy cream→ Half-and-half (10–12% fat)
- Butter→ Olive oil (additional 15 ml)
Instructions
- 1
Prepare the vegetables carefully so the soup stays clean and sweet. Slice the leeks and rinse them in a bowl of cold water, then lift them out so any sand stays behind.
- 2
Set a heavy pot over medium heat and melt the butter with the olive oil. Add the leeks and carrots, then cook for 8 minutes, stirring often, until the leeks are soft and glossy but not browned.
- 3
Stir in the grated garlic and cook for 45 seconds until fragrant. Add the diced zucchini and cook for 3 minutes, stirring, to coat it well in the leek-butter mixture.
- 4
Pour in the chicken stock and add the salt and black pepper. Bring to a gentle simmer, then reduce the heat to low and cook for 15 minutes, until the carrots and zucchini are fully tender.
- 5
Turn off the heat and let the soup stand for 5 minutes so blending is safer and smoother. Blend until completely velvety using an immersion blender, or work in batches in a countertop blender and vent the lid to release steam.
- 6
Return the soup to low heat and stir in the heavy cream, nutmeg, and lemon juice. Warm for 2–3 minutes without boiling, then taste and adjust salt by up to 2 g (about 1/3 tsp) if needed before serving.
🪪 Recipe Passport
Cultural Background
Kadu sabz (green zucchini) appears often in Persian cooking, valued for its delicate flavor and quick cooking. This velouté-style soup is a modern, elegant presentation that keeps familiar Iranian ingredients while leaning into French technique.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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