From and Catherine Newman comes this super simple soup, packed with goodness and rich with flavor! Serve with warm bread and a salad for a light lunch or dinner!

Creamy Zuke Soup

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1/2 teaspoon plus 1 teaspoon kosher salt (or half as much table salt)
2 pounds of organic zucchini (around 3 medium), scrubbed, trimmed, quartered lengthwise, and sliced
3/4 pound organic potatoes (2 fist-sized Yukon Golds), peeled and diced
1 quart organic chicken or vegetable broth
3/4 cup buttermilk, whole milk, or half and half (for the lactose-intolerant, soy milk, rice milk, or hemp milk is a good alternative)
Freshly squeezed lemon juice, to taste
Herbs or croutons for garnish


Heat the oil in a soup pot over medium-low heat, then sauté the onion with 1/2 teaspoon salt until it’s translucent but not browning, around 5 minutes.

Add the zucchini, garlic, and potatoes, and sauté for another couple of minutes, until the garlic is fragrant and the vegetables are looking a bit less raw.

Stir in the broth and raise the heat to bring the soup to a simmer, then turn the heat back down and simmer gently, stirring occasionally, for 20-25 minutes, until the potatoes are very tender.

Turn off the heat and whir the soup with a stick blender to puree it (or else cool it and puree it very carefully in the blender), then add the buttermilk, milk, or cream, the other teaspoon of salt, and a few squeezes of lemon juice, and blend a bit more.

Taste and re-season as needed, then serve, garnished with herb sprigs or croutons if you desire. Makes 4-6 servings.

*Recipe and image found on*