Creamy Zucchini and Potato Soup

This creamy zucchini and potato soup is the perfect comfort food for a cold night. It's easy to make, with just a few simple ingredients, and it's packed with flavor. The coconut milk adds a touch of sweetness and creaminess, while the thyme gives it a hint of herbaciousness. Serve this soup with a side of crusty bread or a grilled cheese sandwich for the ultimate comfort meal.

I first came across this recipe when I was living in Thailand. I was looking for a way to use up some leftover zucchini, and I stumbled upon this recipe online. I was immediately intrigued by the combination of zucchini, potatoes, and coconut milk, and I decided to give it a try. I'm so glad I did, because this soup is absolutely delicious. It's creamy, flavorful, and so easy to make. I've been making it ever since, and it's become a favorite of mine and my family.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 large zucchinis, diced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the diced zucchinis and potatoes, and cook for a few minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer until the vegetables are tender.
4. Using an immersion blender, blend the soup until smooth.
5. Stir in the coconut milk and thyme, then season with salt and pepper.
6. Simmer for a few more minutes before serving.
7. Garnish with chopped fresh parsley before serving.

Why It Works

• The combination of zucchini, potatoes, and coconut milk creates a creamy, flavorful soup.
• The thyme adds a hint of herbaciousness that complements the sweetness of the coconut milk.
• The soup is easy to make, with just a few simple ingredients.