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Creamy zucchini soup

theveganharmony
Healthy and delicious meal for cold summer and fall days.
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Servings 2 servings

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

Instructions
 

  • Peel the zucchini, potatoes and onions and cut them into pieces. Peel the garlic.
  • Put all the prepared vegetables in a pot, cover with water and bring to a boil.
  • Cook until all the vegetables are soft.
  • 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.)
  • Add all the spices and blend into a smooth and creamy soup. If the soup is very thick, add water if necessary.
  • Pour the soup into two cups, decorate with seeds if desired and serve.