Creamy Zucchini Potato Soup (5 ingredients)
So satisfying, but still summery: my creamy zucchini potato soup (the potatoes add creaminess, without cream!). The soup is vegan, gluten-free, and made with 5 ingredients!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil or use water for sautéing
- 1 medium onion chopped
- 1 pound potatoes Gold or russet, peeled, cut into 1/2-inch cubes
- 3 pounds zucchini trimmed, cut into small cubes (about 4 medium zucchini)
- 4 cups 1 L water
- 2 teaspoons herbes de Provence or Italian herb blend
- fine sea salt & black pepper
- Optional: strips of zucchini for garnish
Instructions
- Heat the oil (or several tablespoons water or vegetable broth, for oil-free) in a heavy large saucepan over medium-high heat. Add onions; cook and stir 5 to 6 minutes until softened.
- Add the potato and zucchini; cook and stir for 2 minutes.
- Add the water, herbs, and 3/4 teaspoon salt and bring to boil.
- Reduce heat to medium heat, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.
- Purée soup in batches in a high-speed blender. Return puree to same pan. Cook and stir over low heat to warm through. Season with salt and pepper to taste. Garnish with zucchini strips, if desired.
Nutrition
Serving: 1/4 of soup | Calories: 240kcal | Carbohydrates: 15.7g | Protein: 13.6g | Fat: 14.3g | Saturated Fat: 6.8g | Cholesterol: 30mg | Sodium: 789mg | Fiber: 3.3g | Sugar: 3.9g