Zucchini Potato Soup with Avocado

I had a beautiful birthday yesterday. Skyped with my kids. My ex- sent me kindle books, and then I went out to dinner with beautiful friends. They paid for it, gave me presents, what!!! And even insisted I put my bike in a taxi since it was dark. Wow! I feel so loved.

Recipe of the Day – Zucchini Potato Soup with Avocado


2 T. coconut oil

2 onions, chopped

2 potatoes, peeled and diced

6-8 small zucchinis, chopped

1/4 tsp. thyme

1/4 tsp. dried rosemary

3/4 tsp. basil

1/4 tsp. pepper

4 c. Water or Vegetable broth

1 c. Almond or coconut milk

4 T.  chopped fresh dill weed

1-2 sliced avocados

In a large skillet or bottom of your soup pot, melt oil; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add coconut or almond milk and bring just to boil, but do not boil. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled with avocado on top.

Word of the Day – chendo – kidding

Tip of the Day – You don’t need to cook soup too long. A lot of people seem to keep soups on the fire forever. Just cook it long enough for the vegetables to get tender. Then turn it off and let the flavors mix.

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