QUESTION: Are you still LOVING all of the soups I’ve been sharing lately?! Or are you just completely over soup? Like, all souped out?!!

Let me know because I really do listen to you, and try to create recipes you’ll use a lot!

Zucchini is extremely low in calories, but it gives us the feeling of being full and satisfied because of its high water and fiber content.

It’s a GOOD vegetable to be eating MORE of!

Makes 4 servings

Ingredients:

• 1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
• 2 fresh garlic cloves, minced
• 1 large yellow onion, diced
• 3 stalks crisp celery, sliced
• 2 medium zucchini, chopped
• 2 medium potatoes, peeled and thinly sliced
• 4 cups low sodium chicken broth, or broth/stock of choice

Garnish/finishing ideas:

• 2-4 strips of nitrate-free bacon, cooked and crumbled (optional!).
• 1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream
• 1/4 cup shredded parmesan, to garnish
• sea salt and fresh ground black pepper, to taste

Instructions:

Melt butter/ghee in a medium pot over medium-high heat.

Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.

Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.

Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.

Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.

Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!

Enjoy!

❤Rachel

CleanFoodCrush Creamy Zucchini Potato Soup

Category Dinner

Ingredients

• 1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
• 2 fresh garlic cloves, minced
• 1 large yellow onion, diced
• 3 stalks crisp celery, sliced
• 2 medium zucchini, chopped
• 2 medium potatoes, peeled and thinly sliced
• 4 cups low sodium chicken broth, or broth/stock of choice
• Garnish/finishing ideas:
• 2-4 strips of nitrate free bacon, cooked and crumbled (optional!).
• 1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream
• 1/4 cup shredded parmesan, to garnish
• sea salt and fresh ground black pepper, to taste

Instructions

1. Melt butter/ghee in a medium pot over medium-high heat.
2. Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
3. Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
4. Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
5. Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
6. Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!

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