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🍽️ Creamy Vegan Zucchini and Potato Soup

238 kcal · 30 min · 4 portions

Ingrédients

• 1 onion
• 2 garlic cloves
• 2 zucchini
• 200 g floury potatoes
• 1 tbsp olive oil
• 500 ml vegetable broth
• 1 handful parsley
• salt
• pepper
• nutmeg (freshly grated)
• 1 tbsp nut oil (e.g. walnut or pumpkin seed)

Préparation

1. 1. Peel the onion and the garlic cloves.
2. 2. Dice the onion and garlic very finely.
3. 3. Wash the zucchini and remove the hard ends if necessary.
4. 4. Dice the zucchini into small pieces.
5. 5. Peel the potatoes.
6. 6. Dice the potatoes into small pieces as well.
7. 7. Heat the oil in a large pot.
8. 8. Add the diced vegetables and potatoes to the pot.
9. 9. Sauté the vegetables and potatoes for 2 to 3 minutes.
10. 10. Deglaze the mixture with the vegetable broth.
11. 11. Let the soup simmer on low heat for about 15 to 20 minutes.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Chop the parsley coarsely.
15. 15. Stir the chopped parsley into the soup.
16. 16. Puree the soup until creamy using a hand blender.
17. 17. Season the soup with salt, pepper, and nutmeg.
18. 18. Fill the soup into jars.
19. 19. Drizzle a little nut oil over the soup.
20. 20. Serve the soup directly in the jars.

Nutrition par portion

• kcal: 238
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 25 g