ZUCCHINI POTATO SOUP

VEGAN

INGREDIENTS

▢ 2 tbsp Olive Oil ▢ 1 large Onion ▢ 2 Garlic Cloves ▢ 2 lb Zucchinis ▢ 1 lb Potatoes ▢ 4 cups Vegetable Stock ▢ ¾ tsp Salt ▢ 1 pinch Red Bell Pepper

Chop the Onions

Peel, chop the yellow or brown onions finely, and crush the garlic. Set aside in a bowl.

1

Chop the Zucchinis

Trim the ends of the zucchini, keep their skin on, and thinly slice into half-moon shapes Dice the potatoes the same way.

2

Cook Onions and Garlic

In a large Dutch Oven cast iron pan or large saucepan, heat olive oil, and cook chopped onion and crushed garlic until fragrant

3

Bake Vegetables

Place the chopped vegetable into the saucepan, stir and cook for 6-7 minutes until the zucchinis and potatoes are slightly roasted and fragrant.

4

Add Vegetable Stock

Pour vegetable stock into the Zucchini Potato Soup vegetables, cover saucepan with a lid, and bring to boil. Cook on medium for 15 mnutes.

5

Blend the Soup

Remove saucepan from heat and use an immersion blender to blend the Zucchini Potato Soup.

6

Prep Time: 10 minutes Cook Time: 20 minutes Makes: 8 Servings Calories: 114 kcal per Serving

ZUCCHINI POTATO SOUP

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