Our next door neighbour grows zucchini in the summer, and sometimes the vines are so prolific that they grow over our side of the fence, and he lets us keep what grows on our side. I can't use them all at once, so I chop some into large chunks and freeze them, pulling them out for stir fries, baked goods, and soups. This soup is one of those 15 minute ones, using 6 ingredients. It's also kid approved. Just sayin'.
Ingredients
Serves 4
2 large zucchini, washed and chopped into chunks. I don't peel mine, but feel free.
1 large potato, peeled and chopped into chunks
1 box ( approx. 4 cups) vegetable broth. I use Campbell's Gluten Free Vegetable Broth
Salt & Pepper to taste
Dried Thyme to taste
Directions
1- In a soup pot, add zucchini, potato, and broth. Bring to a boil, then lower to a simmer. Cook until potato is soft and cooked through.
2- Season with salt, pepper and thyme. Using an immersion blender, blend soup until creamy and smooth. It can also be put in a blender, following the company's directions for blending hot liquids.
3- Serve, topped with shaved zucchini as garnish, or with some grated Parmesan cheese if you are not dairy free as well.
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Do you avoid making pureed soups because they're too much work? All that blending only to never be able to get just the right consistency?
