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Zucchini Potato Soup Recipe

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Zucchini Potato Soup Potato soup, Recipes, Soup recipes slow cooker
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Description

Zucchini potato soup is a healthy and hearty soup that is perfect for a cozy night in. This soup is loaded with fresh vegetables, is easy to make, and is a great way to use up any extra zucchinis or potatoes you might have lying around. The soup is creamy and flavorful, and can be made in under an hour. Serve with some crusty bread for a complete meal.

Prep Time

The prep time for this soup is around 20 minutes. You will need to chop up the vegetables and gather your ingredients before you start cooking.

Cook Time

The cook time for this soup is around 30 minutes. You will need to simmer the soup until the vegetables are tender and the flavors have melded together.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 medium zucchinis, chopped
  • 2 medium potatoes, peeled and chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Equipment

  • Soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Immersion blender or regular blender

Method

  1. Heat the olive oil in a soup pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
  2. Add the zucchini and potatoes to the pot and stir to combine.
  3. Add the vegetable broth, thyme, salt, and black pepper to the pot and bring to a boil.
  4. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
  5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  6. Stir in the heavy cream and heat through.
  7. Taste and adjust seasoning as needed.
  8. Serve hot with crusty bread.

Notes

This soup can be made ahead of time and stored in the fridge or freezer. To reheat, simply heat on the stovetop until heated through.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 250
  • Protein: 5g
  • Fat: 15g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 800mg

Recipe Tips

  • You can use any type of potato in this soup, but I recommend using a waxy potato like Yukon gold.
  • If you don't have an immersion blender, be careful when blending the soup in a regular blender. The hot soup can cause the blender to explode if you fill it too full.
  • If you want to make this soup vegan, simply omit the heavy cream or use a non-dairy alternative like coconut cream.
  • You can add other vegetables to this soup, like carrots or celery, if you want to bulk it up even more.
  • Try topping the soup with some croutons or grated Parmesan cheese for added flavor and texture.

Enjoy this delicious and healthy zucchini potato soup recipe!


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