Try this light and refreshing summer soup featuring zucchini, potato, onion, and fresh greens. Simple and easy, this one-pot soup is delicious with toasted bread and salad.
1small potatopeeled and chopped* (or 1 cup cooked white beans)*
4-5clovesof garlicminced (2 Tbsp)
1tspitalian seasoning
¾tspdried basil
1cupUmami Vegetable Broth
1handful mixed greens or baby spinach1 packed cup
1cupnon-dairy milkor more vegetable broth
2Tbspwhite wine vinegar
salt and pepper to taste
garnish with red pepper flakeshot sauce, parsley, vegan parmesan cheese, pepitas, and/or croutons (optional)
Instructions
In a large pot**, sauté the onion, zucchini, and potato over medium-high heat until tender, about 10-12 minutes. Add a little vegetable broth or water as needed to prevent sticking.
Stir in the minced garlic and sauté 1-2 more minutes.
Stir in the herbs and vegetable broth. Bring to a low boil, then cover with a tight-fitting lid. Reduce the heat and simmer for about 10 minutes, or until the zucchini, potatoes, and onion are soft and tender.
Remove from heat. Stir in the greens, milk, and vinegar. Once the greens have wilted, taste and adjust the seasonings, including salt and pepper, as desired.
Using a blender, blend the soup until smooth. Check for consistency and texture. If you prefer your soup thinner, stir in more broth or milk until you achieve the desired consistency.
To serve, ladle the soup into individual bowls and garnish with minced parsley, red pepper flakes or hot sauce, or vegan parmesan cheese, as desired.
Store in an air-tight container for up to five days in the refrigerator.
Notes
* You can use potato or white beans. Either lends a light creaminess to the zucchini soup.
** To make this in the Instant Pot, sauté the vegetables for 2-3 minutes. Add in the remaining ingredients (except the lemon juice or vinegar). Cook on high pressure for 5 minutes, with a natural release (or at least 10 minutes natural release). Remove the lid and proceed with steps 4-7.