Dairy-Free Zucchini and Potato Soup (Zupa Cukiniowo-Ziemniaczana)
A light and flavorful Polish-inspired soup featuring zucchini and potatoes, made entirely dairy-free and gluten-free. Perfect for a light lunch.
Ingredients
- 2 medium Zucchini
- 2 medium Potatoes
- 1 medium Onion
- 2 cloves Garlic
- 5 cups Vegetable Broth
- 2 tbsp Fresh Dill
- 1 tbsp Olive Oil
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Chop zucchini, potatoes, and onion. Mince garlic.
- 2Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- 3Add zucchini and potatoes. Cook for 5 minutes, stirring occasionally.
- 4Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- 5Stir in fresh dill and season with salt and pepper to taste.
- 6Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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