This soup was inspired by a recipe shared with me by a good friend. The original recipe called for a regular potato, but I was all out at the time so I substituted a sweet potato. A few other tweaks and I ended up with a delicious and healthy lunch!
The What:
2 cups cubed zucchini (no need to peel)
1 cup cubed sweet potato (about 1 medium potato, peeled)
1/4 (about 1/4 cup) onion. Chopped, chunk...whatever
1 cup water
3/4-1 cup hot broth or stock, your choice
2 TBS heavy cream (I had to substitute milk mixed with cooking oil, 50/50)
Salt, pepper, basil and garlic to taste
The How:
Place potato, zucchini, onion, water and seasonings in a crock pot on high. Cook for about 4 hours or until everything is mashably soft. Turn off the pot and allow it to cool to the touch.
Once it's cooled, place the contents in a blender or food processor. Add cream and about half the stock. Blend or process until smooth. Continue to add stock until desired consistency is reached. Serve with crackers, croutons, bread sticks or my fave...a grilled cheese sandwich :) Makes 2 servings.
Enjoy!
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