Creamy Zucchini Soup

  • 15 min

    Total time

  • Easy


  • 2 servings


  • Seasonality

    All year

  • 2 cups diced zucchini (1 big zucchini)
  • ½ cup sliced potato (1 small potato)
  • 1 ½ tablespoons Yondu
  • 1 tablespoons olive oil
  • Nutmeg (optional)


    1. In a pot over high heat, combine zucchini, potato and 3 cups water. Bring to boil, then simmer on medium for 10 minutes.
    2. Add Yondu, olive oil and nutmeg (optional). Use an immersion blender to blend until smooth.
    Notes/tips: Serve it topped with croutons or minced raw onion, grounded black pepper or your favorite nuts.

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