Clean Eating Creamy Zucchini Potato Soup Recipe
Indulge in a comforting bowl of Clean Eating Creamy Zucchini Potato Soup, a wholesome dish perfect for any time of the year. This soup is a delicious blend of fresh vegetables and savory flavors that will warm your soul.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Soup:
- 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
For Garnish/Finishing:
- 2–4 strips of nitrate-free bacon, cooked and crumbled (optional!)
- 1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream
- 1/4 cup shredded parmesan, to garnish
- sea salt and fresh ground black pepper, to taste
Instructions
- Melt butter/ghee in a medium pot over medium-high heat.
- Add zucchini, potatoes, broth and bring to a boil.
- Cook for 20 minutes or until veggies are fork tender.
- Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
- Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Once boiling, cover and reduce the heat to a low simmer.
Taste and season with sea salt and fresh ground black pepper to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Zucchini Potato Soup, Creamy Soup, Clean Eating Recipe
