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Sweet Potato & Zucchini Soup

Recipe by Pick Up Limes | Serves: 4 | Time: ~40 min.


1 tsp EVO

1 medium onion, diced

2 cloves garlic, diced

1 green onion, finely diced

5 cups veggie broth (homemade to keep sodium down and use up veggie scraps)

1 medium #zucchini, finely chopped

1 large #carrot, finely chopped

1 medium yellow #potato, peeled and cut into 1/2 in. cubes

1 large #sweetpotato, peeled and cut into 1/2 in. cubes 

1/2 tsp dried rosemary 

1/2 tsp dried basil

1/2 tsp curry powder

1/8 tsp black pepper, plus more to taste 

Fresh basil for garnish


In a large pot on high heat, sauté the onions in oil until the onions lightly caramelize, about 5 minutes. Meanwhile, prepare the other vegetables. 

Once the onions are lightly browned, add the garlic, green onion and 2 tbsp water. Sauté until the green onions soften, about 2 minutes. 

Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes. 

Transfer half of the soup to a high speed blender. Move back to the pot and mix well.

Serve hot with basil garnish.


What I ate and drank today

2 cups of coffee

64 glasses of water

Cheese & tomato croissant

Leftover jackfruit chowder/stew

1/2 almond butter, thai curry and basil leaf sandwich

Tonight's soup

Red wine


Strength training throughout the day (I keep injuring myself, so I'm trying to lift in ~7 min increments throughout the day to see if that helps.

5+ miles of walking

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