Cream of Zucchini

Sometimes the weather calls for warm and comforting soups.

This cream of zucchini is not only packed with nutrients, but also bursting with flavor. And don’t skip that squeeze of lemon, it gives just the right amount of acidity!

• 3 celery sticks

• 4 small carrots

• 1 yellow onion

• 4 potatoes

• 4 zucchinis

• 2 tbsp oil

• 2 tbsp soy sauce

• 1/2 lemon

• 2 garlic cloves

• 3-4 cups chicken broth

• 1/2 bunch of parsley

• Salt, to taste

DIRECTIONS:

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.

For full video, click here.

Enjoy,

Guila