2 large leeks, white and green part only, thinly sliced
2 large garlic cloves, roughly chopped
4 medium zucchini, cut int to half lengthwise and sliced into 1/8-inch half moons
3/4 tsp sea salt
1 pinch chili flakes
Freshly ground black pepper
2 C chicken stock
1/2 C water
Soak the thinly sliced leeks in cold water to get all the dirt off of them. Strain and set aside. In a medium-sized pot, heat the olive oil and leeks over medium heat until they soften and start to get a little color, about 8 minutes.
Add the garlic, zucchini, sea salt, chili flakes, and a little black pepper. Stir to coat. Cover the pan with a lid and cook over low heat for 10 minutes or until the zucchini has softened. Once the zucchini is finished cooking, move the pan off the heat, add the chicken stock, and prepare your immersion blender.
Using the immersion blender, blend the vegetables until they are a smooth puree. You can thin out the soup with a little water if you want a thinner consistency. Drizzle with a little olive oil and serve hot with lots of crusty bread.