Description
A creamy and flavorful wintertime soup featuring zucchini and potatoes for a satisfying, clean-eating meal.
Ingredients
Scale
- 1 Tbsp 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)
- 1 cup plain Greek yogurt (unsweetened coconut milk, or grass-fed cream)
- 1/4 cup shredded parmesan
- sea salt and fresh ground black pepper, to taste
- 2–4 strips of nitrate-free turkey bacon, cooked and crumbled (optional substitute)
Instructions
- Step 1: Melt butter/ghee in a medium pot over medium-high heat.
- Step 2: Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
- Step 3: Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
- Step 4: Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
- Step 5: Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
- Step 6: Serve hot, garnished with crumbled turkey bacon and parmesan sprinkled on top if you like!
Notes
Zucchini is low in calories but high in water and fiber, making this soup filling and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 35 mg