Creamy Zucchini + Potato Soup QUESTION: Are you still LOVING all the soups I’ve …
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Creamy Zucchini + Potato Soup?
➡️QUESTION: Are you still LOVING all the soups I’ve been sharing lately?! Or are you just completely over soup? Like, all souped out?!! ?
Let me know because I really do listen to you, and try to create recipes you’ll use a lot! ???
{ Sooo creamy and delicious!
A brand NEW favorite wintertime soup! }
makes 4 servings
Ingredients:
1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth, or broth/stock of choice
Garnish/finishing ideas:
2-4 strips of nitrate free bacon, cooked and crumbled (optional!).
1 cup plain Greek yogurt, unsweetened coconut milk, OR grassfed cream
1/4 cup shredded parmesan, to garnish
sea salt and fresh ground black pepper, to taste
Instructions:
Melt butter/ghee in a medium pot over medium high heat.
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
Serve hot, garnished with crumbled bacon and parmesan sprinkled on top.
Enjoy! ❤Rachel
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