Ingredients
Directions
Sauté the veggies: Heat a large stovetop pot on medium-high heat. Add the onion and sauté until translucent, about 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the zucchini and sauté for another 5–6 minutes or until soft.
Stir in the garlic cloves, cumin, cinnamon, and sage and cook for 30–60 seconds or until the garlic is fragrant.
Add the vegetable broth and potatoes. Bring to a boil then simmer for 8–10 minutes or until the potatoes are tender.
Remove from the heat and let cool a bit before transferring the veggie mixture to a blender or into a bowl to blend with an immersion blender. Blend until smooth. You may need to do this in two batches, just make sure to divide the liquid in (approximately) half for each batch.
Add the silken tofu and blend again (split the silken tofu between the two batches if you’re blending in two batches).
Stir in the lemon juice. Taste and adjust the seasonings, if necessary.
Add salt and ground black pepper, if desired.
Divide between bowls and sprinkle with crushed red pepper flakes, if desired.
Chef's Notes
Substitutions
Use white onion or shallots in place of yellow onion.
If you don’t have vegetable broth you could substitute water.
For the potato, use Russet, Yukon, or red.
Other topping choices
Top the soup with diced red onion.
Add diced organic tomato.
Add a pinch of microgreens or sprouts.
Sprinkle nuts or seeds on top.
Prep Ahead
Cut the onion and zucchini ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Sauté the veggies: Heat a large stovetop pot on medium-high heat. Add the onion and sauté until translucent, about 3–5 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.
Add the zucchini and sauté for another 5–6 minutes or until soft.
Stir in the garlic cloves, cumin, cinnamon, and sage and cook for 30–60 seconds or until the garlic is fragrant.
Add the vegetable broth and potatoes. Bring to a boil then simmer for 8–10 minutes or until the potatoes are tender.
Remove from the heat and let cool a bit before transferring the veggie mixture to a blender or into a bowl to blend with an immersion blender. Blend until smooth. You may need to do this in two batches, just make sure to divide the liquid in (approximately) half for each batch.
Add the silken tofu and blend again (split the silken tofu between the two batches if you’re blending in two batches).
Stir in the lemon juice. Taste and adjust the seasonings, if necessary.
Add salt and ground black pepper, if desired.
Divide between bowls and sprinkle with crushed red pepper flakes, if desired.