A delightful and creamy vegetable soup that combines the freshness of zucchini with the richness of sweet potatoes and a touch of cream.
Heat the olive oil in a large soup pot over medium heat.
Using a high-quality olive oil enhances the flavor of the soup.
Add the chopped garlic and onion to the pot and sauté until fragrant and translucent.
Stir frequently to prevent the garlic from burning.
Add the chopped zucchini, carrots, sweet potato, and potato to the pot and stir to combine.
Cut the vegetables into uniform pieces for even cooking.
Pour in the water and season with salt and pepper. Bring to a boil.
Taste the broth and adjust the seasoning as needed.
Reduce the heat to low, cover the pot, and simmer until the vegetables are tender.
Check the vegetables with a fork to ensure they are soft.
Remove the pot from heat and add the cream.
Stir gently to incorporate the cream evenly.
Use a hand blender to puree the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Serve with crusty bread for a complete meal.
