I have been on a soup kick, which is pretty easy for me because I love soup. Mostly creamy soups but I don’t feel that guilty about it, because I almost never use actual cream. I use a potato for creaminess. Oh, and a big blender.

This soup came about because I had four zucchinis that I needed to use. I grabbed a sweet potato to add to the fun and some mint from out front, for I love the combination of zucchini and mint. Going with the green theme, I tossed in a handful of pistachios and ended up with a great, filling and healthy soup.

And it’s even better the next day!

Zucchini & Sweet Potato Soup with Mint & Pistachios
3 cups chicken broth or water
4 small/medium zucchinis (about 5-6 inches long), halved and diced
1 medium white onion, diced
3 large cloves of garlic, minced
2 tbsp olive oil
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