Zucchini potato soup

Zucchini potato soup. 2 Garlic Cloves, Raw onions, Fresh chilli, finely chopped; adjust to taste.

Carine Claudepierre

10 + 35 min · 8

Ingredients

• 6 g 2 Garlic Cloves
• 120 g Raw onions
• 10 g Fresh chilli, finely chopped; adjust to taste
• 900 g 5 medium zucchinis
• 450 g 2 large
• 960 g 4 cups
• 20 g Olive oil
• 5 g Table salt

Preparation

1. In a large Dutch Oven cast iron pan or large saucepan, heat olive oil, and cook chopped onion and crushed garlic until fragrant - about 3-4 minutes. Stir often to prevent the onion from cooking too fast.
2. Meanwhile, peel potatoes and trim zucchini ends - keep the zucchini skin on for additional nutrients.
3. Dice potatoes into cubes of about 1 inch (2.5cm) and thinly slice zucchinis into a half-moon shape of about 1/4 inches (0.6 cm) thickness.
4. Place the chopped vegetable into the saucepan, stir and cook for 6-7 minutes until the zucchinis and potatoes are slightly roasted and fragrant. Add the chopped chilli and the salt with the vegetables.
5. Pour vegetable stock, cover saucepan with a lid, and bring to boil. Then, reduce to medium/low heat and cook for 15 to 20 minutes or until the vegetables are fork-tender.
6. Remove saucepan from heat and use an immersion blender to blend the soup.
7. Serve with a drizzle of coconut cream or soy cream for extra creamy smooth texture, or some raw shredded zucchini for extra texture if desired. You can also sprinkle 1 teaspoon vegan parmesan on top of the bowl for a cheesy flavor.