Zucchini’s are a delicious vegetable jam-packed with nutrients. Learn how to create this plant based soup that is both savory and smooth.
I love zucchini’s mainly because they are so easy to make and have a flavor that can be used in many different recipes. This soup is best enjoyed on a rainy day when you want something warm and comforting but also healthy. This soup is savory but it’s also light and uses plant-based ingredients. Now let’s get cooking…
Ingredients (for a party of 4):
6 zucchini’s
1 small yellow onion
4-5 Campari tomatoes
2 medium sized potatoes
1 qt of chicken broth (use vegetable broth for a plant-based meal)
2 tbsps of olive oil
Optional: 5 oz of ditalini (if you like pasta in your soup)
Start by slicing your onions long and not too fine. Next, cut your zucchini’s and potatoes into cubes. Cut your Campari tomatoes into 4’s.
Grab a medium-sized pot and add olive oil. Turn to medium-low heat and add onions.
Let the onions become golden before adding the tomatoes. Once the tomatoes have started to dissolve slightly (5-7 minutes) add the zucchini and potatoes.
Let all of these veggies cook for 5-10 minutes before adding your stock.
Once the stock is added, let it simmer for 20 minutes.
If you’re adding ditalini, boil them in a separate pot until al dente and then add to your soup at the end. Serve with some grated Parmesan for an extra layer of YUM.
Let me know how your zucchini soup tastes in the comments!
