Zucchini Potato Soup

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb / 450 g Yukon Gold potatoes, diced
• 3 medium zucchini, chopped
• 5 cups vegetable broth
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup milk or cream, optional

Instructions

1. 1

   Cook onion in oil over medium heat 5 minutes; add garlic for 30 seconds.

2. 2

   Add potatoes, zucchini, broth, thyme, salt and pepper.

3. 3

   Bring to a boil, reduce heat and simmer 20–25 minutes until potatoes are very tender.

4. 4

   Blend all or half the soup to desired texture.

5. 5

   Stir in optional milk and warm gently without boiling.