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.
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
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).
Once the heat is off, add grated ginger and chopped mint leaves. Puree with an immersion blender until smooth.
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.