Cream of Zucchini
Serves 615 mins prep30 mins cook
This cream of zucchini soup is packed with nutrients and flavor, perfect for cold weather. A squeeze of lemon adds a delightful acidity to the mix.
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What you need
Instructions
1: Start by peeling and dicing all of your vegetables. 2: Heat a large pot to medium high heat, then add oil. Sauté your onion, carrots, and celery until brownish. Add potatoes. 3: Pour in your soy sauce and mix. Add your zucchinis, lemon, garlic cloves, and chicken broth. Give it a good mix then add your parsley on top. 4: Bring it to a boil, then reduce heat to a simmer and cover. Cook until all your vegetables are fork tender. 5: Once cooked, purée the soup using an immersion blender. Adjust salt level to taste.View original recipe