Description
A comforting and creamy zucchini potato soup made with fresh vegetables and a smooth blend, garnished with turkey bacon and parmesan.
Ingredients
1 tablespoon clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth, or broth/stock of choice
2-4 strips of nitrate free turkey bacon, cooked and crumbled (optional)
1 cup plain Greek yogurt, unsweetened coconut milk, or grass-fed cream
1/4 cup shredded parmesan, for garnish
Sea salt and freshly ground black pepper, to taste
Instructions
Heat the butter or ghee in a medium pot over medium-high heat.
Add the garlic, onion, and celery, and sauté for 3 to 4 minutes until the vegetables begin to soften.
Stir in the zucchini, potatoes, and broth, then bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until the vegetables are fork tender. Taste and season with sea salt and freshly ground black pepper as desired.
Using an immersion blender, blend the soup until smooth and creamy. Stir in the plain Greek yogurt.
Serve hot, topped with crumbled turkey bacon and a sprinkle of parmesan if you like.
Notes
For a vegan option, use coconut milk instead of Greek yogurt and omit turkey bacon.
Adjust seasoning with salt and pepper to your taste.
Use nitrate free turkey bacon as a halal-friendly substitute for traditional bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
- Cholesterol: 15