One-pot Zucchini Soup

Ingredients

• 2 medium Zucchini (chopped)
• 2 medium Potatoes (peeled and diced)
• 4 cups Vegetable Broth (low‑sodium)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Thyme or Oregano (choose one)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Lemon Zest (freshly grated)
• 1 clove Garlic (minced)
• 1 tbsp Chili Oil (for drizzling)

Instructions

1. Chop Vegetables

   Roughly chop the zucchini (size doesn’t matter) and dice the potatoes into bite‑size pieces.

   Time: PT10M

2. Prepare Gremolata

   In a small bowl combine the chopped parsley, freshly grated lemon zest, and minced garlic. Set aside.

   Time: PT5M

3. Simmer Vegetables

   Add the zucchini, potatoes, vegetable broth, salt, black pepper, and dried thyme or oregano to the pot. Cover, bring to a boil, then uncover and simmer on medium heat for 15‑20 minutes, or until the potatoes are fork‑tender.

   Time: PT20M

   Temperature: medium heat

4. Blend Soup

   Using an immersion blender with a metal head, blend the soup directly in the pot for about 1‑2 minutes until it is silky smooth.

   Time: PT2M

5. Season and Garnish

   Taste the soup and adjust salt if needed. Ladle into bowls, sprinkle a generous amount of gremolata on each, and drizzle with chili oil.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

2 g

Fiber

4 g