Vegetarian

WFPB Zucchini Potato Kale Soup is for Soup.

WFPB Zucchini Potato Kale Soup takes 15 minutes to prepare.

WFPB Zucchini Potato Kale Soup takes 15 minutes to cook.

WFPB Zucchini Potato Kale Soup makes 8 servings.

The ingredients for WFPB Zucchini Potato Kale Soup are:

2 cup, chopped Onions
4 clove Garlic chopped
2 cup, chopped Kale
4 cup, diced Zucchini
4 cup diced Potato, raw
1 tsp tarragon
1.5 cup canellini beans (1 can tinned, rinse well)
4 cup Vegetable Broth

For garnish I saved a small piece of raw zucchini peel and kale to sprinkle on top of the soup to serve.

Here is how you make WFPB Zucchini Potato Kale Soup:

Saute onions in a bit of broth. Add garlic and saute a bit more. IF you like a chunky soup, reserve some of the diced zucchini and potatoes to add after pureeing the rest of your soup. Add zucchini, potatoes and tarragon to your onions, and at least 3 cups of your vegetable stock along with a cup or two of water.I cooked this on pressure in my Instant Pot for 8 minutes. I had reserved 1 cup of potatoes and 1 cup of zucchini. I cooked these in the microwave in the last cup of stock for about 8 minutes. Then set aside. Take the instant pot soup, working in batches, and blend it in a blender with the beans til all is really creamy. (The beans are the alternate to the cream in the original recipe) Once you are done pureeing it, I set the Instant Pot on Slow Cook to keep it hot. Just before serving I added the cooked potatoes and zucchini I had set aside. It gives some texture to the soup which we like.Then I topped it with the tiny pieces of zucchini and kale for a nicer presentation.Serving Size:?Serves 8 generously

The nutritional information for WFPB Zucchini Potato Kale Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 133.9

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 493.6 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 6.3 g
• Protein: 5.6 g

The dietary needs meet for WFPB Zucchini Potato Kale Soup is Vegan