Creamy Zucchini and New Potato Soup

Recipe author: Gracie Schatz

A light, seasonal soup that lets fresh ingredients shine. With tender potatoes, zucchini, and spring aromatics blended into a smooth, velvety base, it’s both simple and satisfying. Finished with a homemade garlic chili oil, it brings just the right amount of warmth and depth to an otherwise bright, clean dish.

Ingredients:

For the Soup:

- 1/2 lb gold new potatoes, cleaned and cut in half

- 1/2 lb fresh zucchini, cut into bite-sized chunks

- 1 cup sliced spring onion

- 1 stalk fresh garlic, finely sliced

- 1 quart broth or water (enough to just submerge all ingredients)

- 4 tbsp olive oil

- 2 tbsp apple cider vinegar

-2 stalks celery, finely chopped

For the Garlic Chili Oil:

- 1/2 cup olive oil

- 1 tbsp Moondog's Smoked Chili Flakes

- 4 cloves fresh garlic, finely sliced

Instructions:

For the Soup:

1. Sauté Vegetables:

   - In a large pot over medium-high heat, sauté the onions, chopped garlic stalk, fennel or celery with 1 tbsp sea salt until they are soft and translucent.

2. Add Potatoes and Zucchini:

   - Add the new potatoes, zucchini, wine (if using), and broth or water. Bring to a boil, then reduce to a simmer and cook for about 40-50 minutes, until the potatoes are soft and break apart easily with a spoon.

3. Blend the Soup:

   - Blend the soup on high for 5-10 minutes until it forms a smooth puree. Taste and adjust the flavor with vinegar, salt, and pepper as needed.

For the Garlic Chili Oil:

1. Prepare the Oil:

   - Place the olive oil and thinly sliced garlic in a small pot over medium heat. Keep a close eye on it to avoid burning the garlic. When the garlic slices begin to curl up and darken slightly, remove the oil from the heat and stir in the chili flakes.

To Finish:

1. Serve:

   - Top the soup with a swirl of chili oil, a ribbon of thinly shaved zucchini, a sprinkle of flakey sea salt, and freshly cracked pepper. Enjoy!