Sweet Potato Zucchini Soup Recipe

Cover pot and let simmer for about a half hour.

Sweet potato zucchini soup recipe. For sweet potato scoops. Once everything is soft puree with immersion blender. Turn heat to high and cook on high for an another 10 minutes.

Add sea salt black pepper rosemary and thyme and cook for an additional 2 to 3 minutes. Preheat oven to 400 f. Continue to cook for 5 minutes longer and season with salt and pepper to taste.

Add the garlic and cook for 1 minute being careful not to burn the garlic. Add zucchini nutmeg and mint and allow to simmer for about 8 minutes. Add them to the pot.

Then add the coconut milk with lemon juice. Slice the sweet potatoes into 1 8 thick pieces. Add the shallot and sauté until softened.

Add the zucchini and a pinch of salt and pepper sauté for about 3 minutes stirring occasionally. Remove skin from sweet potato and chop it and the zucchini into chunks. Add the potato bay leaf cashews stock basil and another pinch of salt and pepper.

In a bowl toss the potatoes in olive oil until evenly coated. Add the zucchini sweet potato and carrot. Sauté for about 20 minutes then add water sherry and milk.