Kadu Sabz (کدو سبز) — Creamy Zucchini and Leek Velouté

• 30 gUnsalted butter (For a classic velouté-style richness)
• 15 mlOlive oil (Helps prevent butter from browning too quickly)
• 300 gLeeks (white and light green parts only), thinly sliced (Rinse well to remove grit)
• 150 gCarrots, peeled and diced (Adds sweetness and color)
• 600 gZucchini, diced (about 1.5 cm) (Use firm, small-to-medium zucchini for best flavor)
• 6 gGarlic, finely grated (About 2 cloves)
• 900 mlChicken 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)
• 0.5 tspGround nutmeg (A delicate finish; do not overdo)
• 200 mlHeavy cream (Warm slightly before adding to prevent splitting)
• 10 mlLemon juice (Brightens the soup without tasting lemony)

Instructions

1. 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. 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. 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. 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. 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. 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.