The only limit to the number of soups you can make is your creativity.
This one is simple yet tasty because, when it comes to soups, less is more. Too many flavors make their taste too complex, so stick to a few basic ingredients.
Ingredients:
(serves 4) F W V Gf Df B
1 lb. of green zucchini
2 medium yellow potatoes
4 cups of water
2 tsp. of organic instant granular vegetable broth
2 Tbsp. EVOO
Himalayan salt
2 Tbsp. minced parsley
4 tsp. grated pecorino cheese
Wash the zucchini and trim their ends. Cut them into big chunks. Peel the potatoes and dice them. Add zucchini and potatoes to the pot, add the water, the vegetable broth, the salt, and bring to a boil. Cook for 30 minutes.
Blend with an immersion blender to obtain a silky soup. If too much liquid has evaporated while cooking, add some water. Taste for salt and add some if necessary.
Drizzle some Evoo on each bowl right before serving, sprinkle with finely chopped parsley and a teaspoon of grated pecorino cheese, and serve warm.