Creamy Zucchini Soup
This creamy zucchini soup is luxurious yet light and bright. It is the perfect soup for any season.
Equipment
- 1 12" Skillet
- 1 High Speed Blender
Ingredients
- 2 medium Zucchinis sliced
- 2 medium Potatoes peeled and sliced
- 1 medium Yellow Onion peeled and finely chopped
- 3 cloves Garlic peeled and sliced
- 1 can Great Northern Beans drained and rinsed
- 6 cup Vegetable Broth
- 2 tablespoon Avocado Oil
- 2 tablespoon Fresh Thyme
- 1 tablespoon Dill finely chopped
- 2 tablespoon Chives finely chopped
- 1 tablespoon Parsley finely chopped
- Salt and Pepper to taste
Instructions
- Heat the skillet and add the 2 tablespoon of oil. Add the onions, garlic and thyme. Saute for a few seconds and let this cook for 5 minutes. Now add the zucchinis and potatoes. Season with salt, pepper and mix well.Let this cook for 5 minutes.
- Add the beans to the pan and saute. Cook for another 5 minutes. Turn off the heat and take off the stove.Let this cool for 10 minutes before adding to the blender along with the broth.
- Blend until smooth. Add the blended soup back to the same pan. Gently warm up for a 3-4 minutes. Add the chopped herbs and season with more salt and pepper.
Notes
- If you prefer adding more heat, add a small seeded jalapeño to the blender along with the other ingredients. You can also add some red chili flakes along with the onions while sauteing.
- Swap Great northern Beans with chickpeas, cannellini beans or pinto beans. You can sub potatoes with cauliflower if you want to keep the soup lower in carbs.