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theveganharmony

Creamy zucchini soup

Healthy and delicious meal for cold summer and fall days.
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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 500 g zucchini
  • 170 g potatoes
  • 1 onion
  • 3 cloves of garlic
  • 7 dl water 3 cups
SPICES
  • 1 teaspoon salt
  • a pinch of black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika powder
  • 1 teaspoon vegeta/vegetable soup broth
  • 1 teaspoon soy sauce

Method
 

  1. Peel the zucchini, potatoes and onions and cut them into pieces. Peel the garlic.
  2. Put all the prepared vegetables in a pot, cover with water and bring to a boil.
  3. Cook until all the vegetables are soft.
  4. When the vegetables are cooked, drain the water (you can save it to thin the soup) and put the vegetables in an electric blender. (We can also mix with a hand mixer.)
  5. Add all the spices and blend into a smooth and creamy soup. If the soup is very thick, add water if necessary.
  6. Pour the soup into two cups, decorate with seeds if desired and serve.