Sweet Potato Zucchini Vichyssoise

One of my very favorite soup recipes is my mom’s classic vichyssoise, a French potato-leek soup that can be served hot or cold. My mom typically serves it piping hot accompanied by perfectly made grilled cheese sandwiches, and on a cold day that meal is the epitome of comfort food for me.

Well, for this Mother’s Day I’m paying homage to my closest confidant by sharing a new version of my mom’s soup: Sweet Potato Zucchini Vichyssoise.

My mom and I share a love of sweet potatoes, and it’s a good thing given the powerhouse nutritional benefits of the orange-fleshed tuber. Quite literally one of the most healthy foods out there, sweet potatoes make their way into many meals that both my mom and I make.

I also included zucchini in this vichyssoise, adding to the nutrient-dense ingredients. The predominant flavor is that of sweet potato, but just knowing that the zucchini is in there makes me happy =).

Traditional vichyssoise includes heavy cream, but I opted for a vegan version and used only vegetable broth. The silky texture of pureed sweet potatoes yields a thick and creamy soup, so there’s really no need for fattening heavy cream.

So there you have it. A delicious, healthy, and simple soup for Mother’s Day. I hope you like it, Mom!