Yellow Zucchini Sweet Potato Soup

Ingredients

• 3 tbsp. olive oil
• 1/2 bag B’gan diced onions
• 5 cubes B’gan frozen garlic
• 1 bag B’gan sweet potato cubes
• 1 bag B’gan yellow zucchini
• 4 tsp salt (divided)
• 1/4 tsp black pepper
• 5 cubes B’gan frozen parsley
• 3/4 cup Full fat milk (divided)
• 3 1/2 cups water (divided)
• 2 bay leaves (+ more for garnish)
• Smoked paprika (optional garnish)

Directions

Heat oil in a pot and add onions. Sauté on high for 10 min, until they start browning. Add garlic and sauté for another minute, until defrosted.
Add sweet potato and zucchini. Lower flame and cover. Allow to soften for 10 min. Add 2 tsp salt, black pepper and parsley. Stir well.
Higher flame too medium and add 1/2 cup of milk and two cups water. Cover and simmer for 20-30 minutes, until vegetables have softened.
Remove from flame and blend well.
Return to low flame and add the remaining 1/4 cup of milk, 1 1/2 cups water, and 2 tsp salt. Mix well. Place 2 bay leaves on soup, cover, and simmer for 10 minutes on low flame. Adjust seasoning to taste.
Garnish with smoked paprika and bay leaf. Serve with pita chips or a toasted cheese sandwich.

Notes: Adjust water/milk to your preferred thickness.
Replace milk with soy milk for pareve, or heavy cream for a deluxe version.

Other topping ideas: Italian herbs, fresh parsley, roasted mushrooms, drizzle of heavy cream or milk.