Good golly miss Molly! This soup hits the spot on a cool fall or winter day, but fills you up without weighing you down. It’s a velvety soup that is not only easy to make, but also packed with lot of vitamins and minerals. For example, zucchini is rich in multiple antioxidants, including lutein and zeaxanthin, which benefit the eyes, skin, and heart. Some studies show that they may even offer some protection against certain types of cancer.
Potatoes pair perfectly with zucchini, offering a lovely balance of flavor and texture. Potatoes are naturally rich in iron, making them a great food item for vegans and vegetarians. Like zucchini, potatoes contain antioxidants that work to fight free radicals. One test-tube study found that the antioxidants in potatoes may suppress the growth of liver and colon cancer cells. Potatoes also contain resistant starch, a special type of starch that the body doesn’t fully break down and absorb. Instead, it reaches the large intestine and feeds the beneficial bacteria in your gut.
As far as which type of potatoes you should use for this soup, we recommend using regular Idaho potatoes, or Russet potatoes. They tend to be higher in starch and lower in moisture, which creates a velvety texture during the blending process. In fact, they almost give this soup a texture that is typically achieved by adding dairy. Guess what? This soup doesn’t have dairy, making it 100% vegan!
- Prep Time:10m
- Cook Time:20m
- Total Time:30m
- Serves: 8 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 onion, chopped
- 2 garlic gloves, minced
- 2 lb zucchinis, roughly diced
- 1 lb potatoes, peeled and cubed
- 4 c low-sodium vegetable stock
- 3/4 tsp. sea salt
- 1 pinch black pepper
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion and sauté until translucent (about two minutes).
- Warm the olive oil in a large pot over medium heat. Add the onion and sauté until translucent (about two minutes).
- Add the garlic and cook for an additional minute, before add the diced zucchini and potatoes. Stir to combine.
- Add the garlic and cook for an additional minute, before add the diced zucchini and potatoes. Stir to combine.
- Cover the pot and cook for about three minutes before uncovering to mix. Cook covered for another couple minutes and then pour in the vegetable stock, sea salt, and black pepper.
- Cover the pot and cook for about three minutes before uncovering to mix. Cook covered for another couple minutes and then pour in the vegetable stock, sea salt, and black pepper.
- Bring the mixture to a boil and then reduce the heat so that you can simmer the liquid for about 15 minutes. Remove from heat.
- Bring the mixture to a boil and then reduce the heat so that you can simmer the liquid for about 15 minutes. Remove from heat.
- Now it is time to blend the soup. If you have an immersion blender, stick it in the pot and blend the ingredients until you achieve a smooth puree.
- Now it is time to blend the soup. If you have an immersion blender, stick it in the pot and blend the ingredients until you achieve a smooth puree.
- If you do not have an immersion blender, carefully transfer the soup to a high-speed blender and then blend until smooth. You may have to transfer the soup in batches if your blender is not large enough.
- If you do not have an immersion blender, carefully transfer the soup to a high-speed blender and then blend until smooth. You may have to transfer the soup in batches if your blender is not large enough.
- Pour into a bowl, season with black pepper, and enjoy.
- Pour into a bowl, season with black pepper, and enjoy.
