Nutrition Information (per serving)
1 cup chopped zucchini
2 cups peeled, diced Yukon gold potatoes
4 cups vegetable broth
1 tsp minced garlic
1 tsp sea salt
¼ tsp marjoram
Pinch freshly ground black pepper
6 Tbsp crushed croutons
- In a large stockpot over medium-high heat, add zucchini, potatoes and vegetable stock. Bring to a boil. Reduce to a simmer and cook for 20 minutes, or until potatoes are soft. Add garlic.
- Cool mixture slightly and transfer to a blender container. Puree until smooth.
- Finish soup by stirring in salt, marjoram and pepper.
- Serve each ¾ cup serving topped with 1 tablespoon crushed crouton.