This two-step recipe for a delicious meal couldn’t be easier to make. Excellent taste sensations guaranteed. Another tasty preparation of zucchini, in a healthy, low-fat meal.
Serving: 1-2
Ingredients
1 large potato (about 11 oz)
1 medium zucchini (about 7 oz)
About 0.8 cup vegetable broth
1 pinch of fine salt
1 inch ginger root
some mint leaves
Directions
Step 1
Clean and dice both the potato and zucchini. Cook them in a pot with vegetable broth and salt, until the potatoes are soft (the zucchini cooks before the potatoes).
Step 2
Once the heat is off, add grated ginger and chopped mint leaves. Puree with an immersion blender until smooth.
Pro tip
I highly recommend sprinkling the surface of the cream with a generous dose of Veggie Grated (no) Cheese . Little coconut milk can be added as well.
