Creamy Zucchini Soup
- 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.