Zucchini & Potato Vegan Soup: شوربة الكوسا والبطاطا النباتية

Zucchini & Potato Soup is a warm and simple vegan stew. Combining potatoes with zucchini, carrots, onion, and a selection of additional herbs, spices, it’s perfect for the colder days.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set a large soup pot over medium heat, add the olive oil.

Step 2

Add the onions, and carrots, Sauté, stirring occasionally, until tender, 6-7 minutes.

Step 3

Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly white pepper. Cook for another minute, stirring frequently.

Step 4

Then add the vegetable broth, and potatoes then increase heat to medium high to bring to a boil. Once the mixture is boiling, add the zucchini and reduce heat to medium low.

Step 5

Pour in the dissolved potato starch, stir it for couple of minutes then put on the lid and let it simmer until the potatoes and zucchini are tender and the sauce thickened, 15-20 minutes.

Step 6

Remove the soup from the heat and let cool just until safe to handle, transfer half qty of the soup, to a bowl, and blend purée the remaining soup using hand blender / mixer.

Step 7

Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.

Step 8

Place the soup back on medium-low heat, stir in the red chili paste and the lemon juice.

Step 9

Return to a simmer and stir in the parsley, taste and adjust the salt and pepper if desired.

Step 10

Pour it into the serving bowls, garnish it with the preferred toppings, and float the toasted bread on top of each bowl, or aside.

Step 11

Set the slices of baguette on a baking sheet and rub each slice with the garlic clove on both sides.

Step 12

In a small bowl, stir together the olive oil, herbs, and salt, using a pastry brush, generously brush the tops of each slice of bread.

Step 13

Broil on high until toasted and golden brown, 2-5 minutes depends on your broiler.