Zucchini Soup

Paleo-friendly, vegan, gluten-free, subtle flavored velvety soup.

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This paleo-friendly, vegan, gluten-free soup, is so healthy and absolutely delicious. With only 6 subtle flavored ingredients this soup is quick, nurturing and so easy to make. Everything in less than 25minutes. Let's start.

Ingredients

• 400g of zucchini, (~1 medium-big zucchini)

• 300g of leek

• 200g of sweet potato * (can use celery instead for a low carb version!)

• 1 medium white onion

• 3 garlic cloves

• 3 tbsp of olive oil + 1 drizzle of olive oil

• 1 bunch of coriander (a.k.a cilantro)

• salt

• Herbamare Herb Seasoning Salt (optional)

Instructions

1. In a large pot, add the minced garlic and diced white onion.

2. Wash the leek under running water and cut it in pieces.

3. Add the leek and 3 tbsp olive oil to the pot and saute, until it becomes soft and fragrant.

4. Peel the potatoes, wash the zucchini, chopped them into cubes, and add to the pot.

5. Cover well with water, add the salt, bring the soup to a boil and let it boil for 12 minutes.

6. Take it out of the fire and blend all of the soup until completely pureed.

7. Add the coriander leaves to the soup, wrap it well, and cook for an additional 2 minutes. 

8. The soup should already be at the desired consistency (on the thick side). Yet, If it is too thick or too thin, either add water and blend again or simmer the soup until you reach the thickness you prefer

9. Rectify the seasonings and serve with the drizzle of oil and Herbamare salt to taste.

Overall

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins

Course: Appetizers, Main Dish, Soup

Cuisine: Paleo-Friendly, Gluten-Free, Vegan

Servings: 5 servings

Alternative

The simple addition of 1 cup packed fresh basil leaves really elevates the flavor of this dish. How? Easy. All you have to do is to add 1 cup packed fresh basil leaves before blending the soup into a puree (step 6). That's it!

Hope you enjoy it!