- 2 small to medium size zucchinis cut into cubes
- 1 small shallot or onion
- 1 clove of garlic
- 1 small potato
- 1 cup milk
- 3 cups water
- 1 veggie cube*
- approx 10-12 mint leaves
- 2 tbsp salted butter
In a pot melt the butter, saute the chopped onion until tender, then add in the chopped garlic, diced potato and diced zucchini, and stir around in pot with wooden spoon until fragrant.
Add in the water and milk, and bring to boil on medium heat.
Continue to cook on low to medium heat (depending on your stove top) until potatoes are tender, then add in the veggie cube or a herb salt and or salt to season. Add in the mint at the end of cooking.
With a hand held blender or blender, puree the soup, and serve hot. Enjoy!
*I use a vegetarian cube that is msg free.