As soon as the temperatures drop I start making soups on a weekly basis. I adore soup so much and find it to be the most comforting meal during the colder months. The varieties you can make are endless, which ensures you will never get bored. Here, the sweet potato makes for a creamy soup and the zucchini adds just the right amount liquid so that it isn’t too heavy. The combination creates the perfect texture… and I’m a soup snob when it comes to texture!
This recipe is made of easy-to-find vegetables and spices (all of which you probably already have in your pantry), which makes this an incredibly affordable recipe. A little bit of produce goes a long way here. This would be the perfect meal for your winter batch cooking.
Sweet Potato and Zucchini Soup
2 Tbsp. Butter or oil
1/2 cup onion, chopped
1 garlic clove, minced
1 celery stalk, chopped
3 cups boiled or steamed sweet potat
1 zucchini, peeled and chopped
1 carrot, chopped
4 cups vegetable broth
2 bay leaves
1 Tsp. oregano
S & P to taste
Heat the butter or oil over medium heat in a large pot. Add the onion, garlic, and celery and cook for a couple of minutes until fragrant.
Add the sweet potato, zucchini, and carrot and cook for another 5 minutes or so, stirring occasionally. Add the broth, bay leaves and oregano. Bring the soup to a boil, lower the temperature and let simmer, covered for 15-20 minutes.
Add salt and pepper to taste and transfer the soup into a blender to purée the recipe. You may have to do this in batches.
CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”