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Zucchini And Potato Soup Recipe

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Zucchini, Potato and Ham Soup Recipe Ham soup, Leftover ham recipes, Zucchini soup recipes
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Description

This zucchini and potato soup recipe is a creamy and comforting dish that's perfect for chilly days. It's made with simple ingredients that come together to create a flavorful and hearty soup. This recipe is also vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth.

Prep Time

The prep time for this soup is around 15 minutes. You'll 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. It's a relatively quick and easy recipe that can be made on a weeknight.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 pound zucchini, chopped
  • 1 pound potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • A large soup pot
  • A cutting board and knife
  • A wooden spoon
  • An immersion blender or regular blender

Method

1. Heat the olive oil in a large soup pot over medium heat. 2. Add the chopped onion and garlic to the pot and sauté until the onion is translucent and the garlic is fragrant. 3. Add the chopped zucchini and potatoes to the pot and stir to combine. 4. Pour in the chicken or vegetable broth and bring the mixture to a boil. 5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender. 6. Using an immersion blender or regular blender, puree the soup until it's smooth and creamy. 7. Stir in the heavy cream and season with salt and pepper to taste. 8. Serve the soup hot with crusty bread or crackers.

Notes

If you're making this soup ahead of time, store it in an airtight container in the fridge for up to 3 days. To reheat, simply heat it up on the stove or in the microwave.

Nutrition Info

This recipe serves 4-6 people and each serving contains approximately:
  • Calories: 365
  • Protein: 8g
  • Fat: 25g
  • Carbohydrates: 31g
  • Fiber: 4g

Recipe Tips

  • If you don't have an immersion blender, you can transfer the soup to a regular blender to puree it. Be sure to let the soup cool slightly before blending and only fill the blender halfway to prevent hot soup from splattering out.
  • You can add other vegetables to this soup, such as carrots or celery, to customize it to your liking.
  • If you'd like to make this soup vegan, simply use vegetable broth instead of chicken broth and coconut cream instead of heavy cream.
  • If you prefer a thinner soup, you can add more broth or cream to adjust the consistency.

Enjoy this delicious and comforting zucchini and potato soup recipe!


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