Creamy Potato and Zucchini Soup

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced (white onion UK)
  • 2 cloves garlic, minced or grated
  • 4 medium zucchini, chopped
  • 1 large potato or same volume as zucchini, chunked
  • 4 cups vegetable stock
  • 1 tbsp freshly grated parmesan
  • salt and pepper for seasoning
  • 1 tbsp butter (optional)

Preparation

  1. Saute the onion in the olive oil until soft and translucent. Add the garlic and saute for 1 minute longer.
  2. Add the grated zucchini and saute for 1-2 minutes.
  3. Add the potatoes and vegetable stock and bring to boil.
  4. Turn down temp and simmer for 20 minutes.
  5. Turn off the heat and blend with a handheld blender until smooth and creamy.