Simple Zucchini Soup

By mjensen

Soup

Ingredients

• splash low-sodium chicken broth
• 1/2 large white onion, chopped
• 1 leek, chopped
• 4 cloves garlic, minced
• 2 large white sweet potatoes, cubed
• 1 litre low-sodium chicken broth (more or less to preferred consistency)
• 1 cup cooked navy beans
• 4 baby zucchinis, cut into rounds
• 3 cups baby spinach, packed
• fresh dill, chopped (garnish)

Preparation

Step 1

1. Sautee onion, leek and garlic in splash low-sodium chicken broth until tender. Add sweet potato and chicken broth. Bring to a boil, then cook covered on medium-low heat until sweet potatoes are tender.

2. Add navy beans and zucchini. Cook until zucchini is tender. Stir in spinach until wilted.

3. Either transfer to a blender and blend soup until smooth, or use a hand blender to puree soup in pot. Garnish with fresh dill and serve.

Note: For a creamier soup, substitute 1 - 2 cups chicken broth for 1 - 2 cups light coconut milk (to taste/preference).