Zucchini, Potato and Ham Soup

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan heat olive oil over medium heat.
  • Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
  • Add the potatoes and zucchini and season with salt.
  • Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
  • Using a hand held blender, partially puree the soup, leaving some chunks.
  • Stir in the ham, dill and nutmeg.
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