Wash the leek well and then cut the white and light green parts in rings.
Heat a good dash of olive oil in a soup pan and add the leek. Let it cook until tender enough on a medium heat.
Meanwhile, chop the garlic and zucchini into pieces. Add this to the soup pan. Add the salt and chiliflakes to taste, stir in the whole and put the lid on the pan.
Let the vegetables simmer for 10 minutes. Stir in the pan to prevent burning.
Then add 500 ml of water and mix to a reasonably smooth soup with a hand blender.
Serve with a few thin slices of raw zucchini (for a bite) and a pinch of chiliflakes