Potato zucchini vichyssoise with white beans and avocado

Potato zucchini vichyssoise with white beans and avocado is a creamy and nutritious twist on the classic vichyssoise. This delicious soup combines hearty potatoes, fresh zucchini, protein-packed white beans, and a touch of avocado for a rich, velvety texture. It's an easy-to-make dish that's perfect for any season, offering a blend of flavors that is both comforting and satisfying.

Instructions:

Tips:

- Ensure that all vegetables are chopped to similar sizes to promote even cooking.

- For a smoother texture, blend the soup thoroughly and strain if desired.

- Adjust the seasoning to taste, adding more salt or pepper if necessary.

- Use a low-sodium chicken broth to control the salt content of the dish.

- If you prefer a vegan version, substitute milk and chicken gravy with a plant-based milk and vegetable broth.

- Garnish with additional avocado slices or a sprinkle of smoked paprika for added flavor and presentation.

- Prepare the soup a day in advance to allow the flavors to meld and intensify.

Potato zucchini vichyssoise with white beans and avocado is a delightful dish that brings together the rich, earthy flavors of potatoes and zucchini with the creamy smoothness of avocado and the heartiness of white beans. This soup can be served warm or chilled, making it versatile for any occasion. Garnished with fresh parsley and a dash of black pepper, it’s an elegant yet simple recipe that will impress your family and guests alike.