Zucchini and Leek Soup

1: In a wide pot, bring 2 tablespoons of olive oil to high heat and add the zucchini and leeks.

2: Sauté for about 5 minutes until bright green.

3: Add the garlic, onion powder, and sauté for another 2 minutes.

4: Add the salt, thyme, and chicken stock and bring to a simmer.

5: Transfer the soup to a blender or use an immersion blender until the soup gets nice and creamy.

6: Serve warm and top with olive oil, red pepper flakes, and parsley.