Creamy Sweet Potato & Zucchini Soup

I’ve noticed that you often run out of ideas for dinner. Sandwiches again??? How about something healthy, light, and at the same time nutritious? Maybe a quick cream soup? What’s important, you can prepare this recipe by using same leftover vegetables from your fridge, which means no need to visit the grocery. Today I go for a sweet potato and zucchini but you can use any other vegetables just as well: cauliflowers, broccoli, carrots, parsley root, celery, potatoes, or tomatoes.

 

Preparation:

I peeled the sweet potatoes and zucchini and cut them into small pieces. Then I fried finely chopped onion and garlic in olive oil and added grated ginger. I cooked the sweet potatoes in vegetable stock and after 15 minutes added the zucchini and cooked just a little while longer until it was tender. I blended all the ingredients and seasoned the soup. At the end I stirred in some parsley and cilantro. I also recommend serving the soup with a few drops of truffle oil.

 

Anna Lewandowska

Athlete and nutrition specialist. Multiple medalist of the national in traditional karate in European and World Championships. Author of workout plans and books on healthy lifestyle that have helped her motivate over a million of people to change their lives for the better.

Founder of Healthy Plan by Ann, Diet & Training by Ann. CEO of Foods by Ann. Co-founder of Baby by Ann.

Wife of footballer Robert Lewandowski, the captain of the Poland national football team and Bayern Munich player. Read more »

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