Ingredients (2–3 servings)
- 2 medium potatoes, peeled & diced
- 1 medium zucchini, chopped (Peel if desired for milder digestion)
- 2 cups water (or mild homemade broth if tolerated)
- ¼ cup rice milk (optional for creaminess)
- 1 tsp olive oil
- Parsley, chopped (optional)
- Salt, only if tolerated
Method
1. Prepare your vegetables
Add diced potato and chopped zucchini to a small pot.
2. Add liquid
Pour in 2 cups of water (just enough to cover).
Add a pinch of salt only if you tolerate it.
3. Simmer gently
Cook over low–medium heat for 15–20 minutes, until the potatoes are fully soft and the zucchini is tender.
4. Blend until smooth
Use a stick blender or standard blender (let it cool slightly first).
Blend until velvety.
5. Add creaminess (optional)
Stir in ¼ cup rice milk (or more for a thinner soup).
Add 1 tsp olive oil for smoothness.
6. Finish with herbs
Add a sprinkle of parsley if desired.
Serve warm.
