Are you ready to transform ordinary vegetables into a magical, creamy masterpiece that will make your taste buds dance? This Zucchini and Sweet Potato Soup is not just another recipe – it's a culinary adventure that promises to elevate your home cooking game! Imagine a velvety, nutritious soup that combines the earthy sweetness of sweet potatoes with the fresh, subtle flavor of zucchini, creating a dish that's both comforting and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis, diced
- 1 medium sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare all ingredients by washing the zucchinis and sweet potato. Dice the zucchinis into small, uniform cubes. Peel the sweet potato and cut into similar-sized cubes to ensure even cooking.
- Heat a large pot over medium heat. Add a generous drizzle of olive oil and allow it to warm up for about 30 seconds.
- Add chopped onions to the pot and sauté until they become translucent and slightly golden, stirring occasionally to prevent burning. This should take approximately 3-4 minutes.
- Mince the garlic cloves and add them to the pot with the onions. Sauté for an additional 30-45 seconds until the garlic becomes fragrant but not browned.
- Add the diced sweet potato to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes to begin softening the sweet potato.
- Pour in the vegetable broth, ensuring it covers the vegetables. Add the dried thyme, and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low-medium. Cover the pot and simmer for about 15 minutes, or until the sweet potato is nearly tender.
- Add the diced zucchini to the pot and continue cooking for an additional 5-7 minutes until all vegetables are soft but not mushy.
- Remove the pot from heat. For a smoother consistency, use an immersion blender to partially or fully blend the soup. Alternatively, you can leave it chunky for a more rustic texture.
- Taste and adjust seasoning with additional salt and pepper if needed. Let the soup rest for 2-3 minutes before serving.
- Ladle the soup into bowls and optionally garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of black pepper before serving.
Tips
- Uniform Cutting: Ensure all vegetable pieces are roughly the same size to guarantee even cooking and a consistent texture.
- Don't Rush the Sautéing: Take your time caramelizing the onions and garlic – this builds a rich, deep flavor foundation for your soup.
- Blending Options: Experiment with your soup's texture! Use an immersion blender for a silky smooth consistency or leave it slightly chunky for a rustic feel.
- Seasoning Secret: Taste and adjust seasonings gradually. The vegetable broth's saltiness can vary, so add salt and pepper in stages.
- Make it Your Own: Consider adding a splash of cream for extra richness, or top with crispy croutons for added crunch.
- Storage Tip: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
