Zucchini soup

Ingredients

• 2 zucchini
• 1 large potato
• 1 onion
• A splash of soy milk (about 100 ml)
• Olive oil
• Pepper
• Nutmeg
• Salt
• Water
• 2 slices bread, for the croutons

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of onion
• What to use instead of soy milk
• What to use instead of bread
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Peel and wash the potato, onion and zucchini (you can leave the zucchini unpeeled), and cut them into large pieces.
2. Sauté everything lightly in a pot with a little oil.
3. Add the spices to taste and water, not quite covering everything, and turn the heat to high until it comes to a boil.
4. Cover and cook for a few minutes over medium heat, until soft.
5. Blend it, adding a splash of soy milk: it gives it a creamier texture and helps if it turned out too thick.
6. Cut the bread into cubes and toast or fry them. Serve the soup piping hot with the croutons.

Nutrition facts

Approximate, per serving (about 206 g). Calculated with data from USDA FoodData Central.