Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
Sea salt, to taste
2 cloves garlic, chopped
1 Yukon gold potato, peeled and diced
6 ½ cups organic stock
3 pounds zucchini, chopped
1 teaspoon dried oregano
Pinch red pepper flakes
1 cup grated zucchini
3 teaspoons lemon juice
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon chopped fresh mint, for garnish
Heat olive oil in sauté pan over medium heat. Add onion and salt and sauté until golden, about 5 minutes. Add garlic, potato, and ¼ teaspoon salt and continue to sauté for about 8 minutes until potatoes begin to get tender. If pan gets dry, add more broth.
Add zucchini, oregano, red pepper flakes, and pinch of salt and sauté for 4 minutes.
Pour ½ cup broth to deglaze the pan and cook until the liquid is reduced by half.
Remove from heat.
Pour 2 cups of broth into a blender, add 1/3 of zucchini sauté, and blend until smooth.
Transfer to a stock pot over low heat. Repeat process two more times. Stir in grated zucchini and lemon juice.
Serve with parsley and mint.
Calories: 130; Total Fat: 4g; Carbohydrates: 23g; Protein: 4g; Fiber: 5g; Sodium: 175mg.