This creamy soup doesn't have a drop of cream in it!
1 teaspoon chili powder
1 tablespoon olive oil
1 white onion, chopped
3 cloves garlic, minced
2 medium zucchinis, peeled and chopped
2 large potatoes, peeled and chopped
3 cups vegetable or chicken stock
juice from half a lemon
pinch of nutmeg
salt and white pepper to taste
smoked paprika and dill for garnish
1 Heat chili powder in olive oil until fragrant. Saute onions and garlic. Add zucchini and potatoes, mix well. Add stock and bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
2 Puree in a blender. Transfer back to the pot and add lemon juice and nutmeg. Season to taste. Divide into bowls and fi nish off each bowl with several dashes smoked paprika and dill sprigs.
Photography by Jonathan Roxas
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