Zucchini and Two Potato Soup

Name: Zucchini and Two Potato Soup
Yield: Yield: 10 to 12 servings.
Ingredients: 3 cloves garlic; 2 Tbsp minced fresh dill (or 1 tsp dried dill); 1 tsp dried basil; 2 Tbsp minced fresh dill (or 1 tsp dried dill); 1 to 2 tsp salt (or to taste); freshly ground black pepper to taste; 8 cups vegetable broth (low-sodium or regular); 8 cups vegetable broth (low-sodium or regular); 2 potatoes (about 2 cups grated); 8 cups vegetable broth (low-sodium or regular); 2 medium zucchini (about 3 cups grated); 2 medium sweet potatoes (about 4 cups grated); 2 Tbsp oil or margarine; 2 Tbsp oil or margarine; 2 medium onions, cut in chunks; 1 stalk celery, cut in chunks

Preparation info

Yield:
10 to 12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This quick and easy soup is sure to become a family favorite!

Ingredients

3 cloves garlic
2 medium onions, cut in chunks
1 stalk

Gluten-free
Soup
Vegan

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Process onions and celery with several on/off pulses, until coarsely chopped. Heat oil or melt margarine in large soup pot. Add garlic, onions and celery. Sauté on medium-high heat until lightly browned, 7 or 8 minutes.

Grater: Cut zucchini, sweet potatoes and potatoes to fit feed tu