Summer Zucchini Soup
It's a one pot, simple dish that will leave you glowing and full. The potato eliminates the use of any dairy and gives the soup a creamy consistency that will leave you satisfied.
Ingredients
- 4 medium zucchini diced
- 1 small potato peeled and medium diced
- 1 small onion medium diced
- 1 tbsp avocado oil
- 3 cloves garlic chopped
- 1/2 bag baby spinach
- 3 cups vegetable broth
- 2 tsp italian seasoning
- 1 1/2 tsp kosher salt
- Fresh cracked pepper
Gremolata topping
- 1 bunch chopped fresh parsley
- Zest from 1 lemon
- 2 garlic cloves minced
Instructions
- In a large dutch oven, heat avocado oil over medium heat.
- Add diced zucchini, potatoes, onion, and garlic. Saute for 10 minutes until the onions become translucent.
- Add in the baby spinach and stir until the spinach has wilted.
- Next add the vegetable broth, Italian seasoning, kosher salt and fresh cracked pepper.
- Bring to a boil and simmer for about 25 minutes, until the potatoes are tender.
- Using an immersion stick blender or regular blender (but be careful because soup is hot), blend until you reach a creamy consistency. If you like a thinner soup, add a little extra vegetable broth while pureeing the soup.
- Top with gremolata mixture, a drizzle of good olive oil and a sprinkle of sea salt. Enjoy!