Zucchini are not only healthy they are also delicious. You belong also to those who can not get enough of zucchini? I in any case. If you are of the same opinion, then my recipe for this vegan zucchini potato soup is just right for you.
Although zucchini are full of water, they are also rich in valuable proteins, fiber, sodium, potassium and calcium. It also contains a lot of vitamin A and vitamin E.
– 1 tablespoon olive oil
– 1 onion
– 1 clove of garlic
– 5 medium potatoes
– 2 zucchini
– 4 carrots
– Salt and pepper
–To taste paprika and chili powder
– 2 tablespoons soy milk or soy cream
Preparation Zucchini Potato Soup:
First cut the onion and the garlic clove finely. Peel potatoes, clean zucchini and carrots and cut into small cubes. The olive oil in a saucepan and sauté the onions. Then enter the crushed clove of garlic into it. Constantly fry everything. Add the rest of the vegetables. When everything is nicely fried fill up with some water. When everything boils reduce the temperature and simmer for 15 minutes at medium heat. Puree the soup with a hand blender. If the soup is too thick add some extra water. Season with the spices. As garnish fit well sunflower seeds or fresh herbs.
Serve in soup bowls and add the soy milk / -cream.
I wish a good appetite!