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Sweet Potato & Zucchini Soup

Hi, my name is Sadia and I have a soup problem. 

I crave a bowl almost every night in the fall and winter.

When I can't have it, the symptoms start: cold, shaky, dehydrated... 

You think I'm kidding.

I'm not. 

There are just so many types of soup to make, it seems endless.

It actually overwhelms me because my mind is filled with different combinations I want to try.

Interesting because I used to be stuck on a loop making the same two types of soup, but now I hardly make the same one twice. There's always a new twist or new variation: a little bit of this spice, a bit of that vegetable, sweet, savoury, hearty, watery, creamy, chunky, pureed... like I said: endless. 

Yupp. I have a soup problem. 

Now onto making the next one - this batch is already finished.

Sweet Potato & Zucchini Soup 

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

 

INGREDIENTS

1 tsp (5 mL) olive oil

1 medium onion, diced*

2 cloves garlic, diced*

1 leek, green dark green leaves removed, finely diced*

1.5 vegetable boullion cubes 

5 cups (1.25 L) water 

1 medium zucchini, finely chopped*

1 large carrot, finely chopped*

1 medium yellow potato, cut into 1 cm cubes

1 large sweet potato, cut into 1 cm cubes 

1/2 tsp dried rosemary 

1/2 tsp dried basil

1/2 tsp curry powder (optional) 

1/8 tsp black pepper, plus more to taste 

fresh basil for garnish (optional) 

 

Directions

  1. In a large pot on high heat, sauté the onions in oil until the onions lightly caramelize, about 5 minutes. Meanwhile, prepare the other vegetables. 

  2. Once the onions are lightly browned, add the garlic, leek and 2 Tbsp water. Sauté until the leeks soften, about 2 minutes. 

  3. Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes. 

  4. Using an immersion blender, blend some of the soup but allow some chunks to remain. Alternatively, you can use a blender in which case blending about half of the soup is recommended. 

  5. Taste test, add more pepper if desired, plate, garnish, and serve while hot.

Notes

  1. *Speed-it-up: using a food processor to coarsely dice or chop these vegetables significantly shortens the preparation time. At least half of the soup will be pureed anyway, so these veggies don't need to be cut perfectly. 

  2. Leftovers: this recipe is great to prepare in bulk, portion, and freeze for later.  

  3. Storage: store in an airtight container in the fridge for up to 4 days. Store in an airtight container in the freezer for up to 2 months. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

 

❤ Sadia

 

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