Clean Eating Creamy Zucchini Potato Soup

Clean Eating Creamy Zucchini Potato Soup

Clean Eating Creamy Zucchini Potato Soup

This delicious soup is packed with fresh flavor and creamy texture, all while following clean eating principles.

Ingredients:



  • 1 tablespoon olive oil


  • 1 onion, chopped


  • 2 garlic cloves, minced


  • 2 medium zucchini, chopped into 1-inch chunks


  • 3 Yukon Gold potatoes, chopped into 1-inch pieces


  • 4 cups vegetable broth, reduced-sodium
  • 1 cup unsweetened almond milk (or cashew milk for a richer flavor)
  • 1/4 cup plain, unsweetened Greek yogurt (or dairy-free yogurt for vegan option)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

Cooking Guide:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute, stirring frequently, until fragrant.
  3. Add the chopped zucchini and potatoes to the pot. Stir to coat with the oil and spices.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  5. Once the vegetables are cooked, use an immersion blender or transfer the soup to batches in a blender to puree until smooth and creamy.
  6. Return the soup to the pot and stir in the almond milk, Greek yogurt, dried thyme, dried parsley, sea salt, and black pepper.
  7. Heat through for a couple of minutes, then taste and adjust seasonings as needed.

Tips:

  • For a thicker soup, use less broth or add a tablespoon of cornstarch mixed with a little water to the soup while simmering.
  • Add a protein boost by topping the soup with cooked shredded chicken, chickpeas, or lentils.
  • If you don’t have an immersion blender, you can transfer the soup to batches in a regular blender to puree. Be sure to let the steam escape while blending by holding the lid slightly ajar with a kitchen towel.
  • For a garnish, drizzle with a touch of olive oil, sprinkle with chopped fresh herbs like chives or parsley, or add a dollop of plain Greek yogurt.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this healthy and flavorful Clean Eating Creamy Zucchini Potato Soup!

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