Zucchini and Sweet Potato Soup
A nutritious, creamy soup that's both satisfying and simple to make. The natural sweetness of the sweet potatoes pairs beautifully with the mild, fresh flavor of zucchini, creating a perfectly balanced dish that's packed with vitamins and fiber.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 3 medium zucchini chopped
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, and coriander. Stir for 30 seconds until fragrant.
- Add sweet potato cubes and cook for 5 minutes, stirring occasionally.
- Add chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Remove from heat and blend using an immersion blender until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Stir in coconut milk and return to low heat. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh herbs if desired.