A hearty, gluten-free, and vegan soup made with zucchini, peppers, tomatoes, and potatoes, pureed into creamy perfection!
Wash and chop all of the veggies into big chunks and throw them into a pot. (You can use a pressure cooker or a slow cooker as well).
Fill the pot with enough water to cover the veggies by about ¼ inch. (About 5-6 cups, but go by how much you need to cover the veggies than the exact measurement).
Boil until all veggies are very soft. (If using a pressure cooker, just bring up to pressure and then turn off and wait until the pressure goes down). (If using a slow cooker, set to low for 8 hours or at high for 5 hours).
Add pesto (or basil and olive oil) and salt to the pot and puree with an immersion blender. (If you don't have an immersion blender transfer small amount to a blender to puree).
Serve hot with a dollop of additional pesto.
Pro tips for delicious zucchini soup:
www.thehiddenveggies.com