Creamy Zucchini Potato Soup

creamy zucchini potato soup with a swirl of cream (use coconut cream for a vegan option) and slices of homemade sourdough

This recipe was inspired by Inside the Rustic Kitchen’s Creamy Italian Potato and Zucchini Soup made vegan! It pairs perfectly with a few slices of sourdough bread—a quarantine staple.

Creamy Zucchini Potato Soup
Prep Time: 10 mins
Cook Time: 30 mins
Yield: 4 servings

Ingredients

• 4 cups stock of choice
• 1 tbsp cooking oil
• 1 large white or yellow onion, julienned
• 1/2 head of garlic, peeled and minced
• 1 pound potatoes, peeled and cubed
• 3 large zucchini, sliced
• 2 tbsp nutritional yeast
• salt and black pepper, to taste
  
  

Directions

1. Add oil to a large pot and heat over medium. Add onions and saute until they are translucent. Add garlic and continue to saute until onions turn golden brown.
2. Add zucchini, potatoes, and stock. Bring mixture to a boil, then turn down and simmer for 25 minutes.
3. Remove from heat and use an immersion blender to blend the soup until smooth. Stir in nutritional yeast and season to taste with salt and pepper.

Per serving: 160 calories: 24.4 g carbs; 8 g protein; 4 g fat