Although you may not think to eat soup in the summertime, it can actually be a perfect evening meal that utilized the best of the season’s produce. Zucchini is the star in this one, and when blended with sweet potato, it makes a silky concoction that is ideal for a light dinner. Don’t forget to top with tons of salt + pepper! 🙂
1 large sweet potato, chopped into small cubes
2 zucchini, chopped into small cubes
1 small onion, diced
2 cloves of garlic, thinly sliced
1 tbsp. coconut or olive oil
2 cups vegetable broth
½ tsp. salt
Pepper to taste
Heat your oil in a large pot over medium heat. Add your onion and garlic to the pot, cooking until soft and translucent. Add your sweet potato and saute for a couple of minutes, then pour in your broth and bring the mixture to a boil. Once it boils, reduce heat to a simmer and cook for 5 minutes. Add your zucchini and cook for another 10 minutes, then check if your veggies are soft by inserting a fork into one of the pieces. They should be very soft. At this point, use an immersion or stand up blender to blend the mixture until very smooth. Stir in your salt + pepper and serve!
Recipe and photo courtesy of Emma Kula.