Description
Zucchini and Potato Soup is a creamy, wholesome dish that brings warmth to chilly evenings. This delightful combination of fresh zucchini and tender Yukon Gold potatoes creates a comforting bowl of goodness, perfect for family gatherings or busy weeknights. With its vibrant green color and rich flavor, this soup is not only easy to prepare but also a great way to enjoy healthy ingredients. Serve it as a hearty starter or pair it with crusty bread for a satisfying main dish that everyone will love.
Ingredients
Scale
- 2 medium zucchinis (about 300g), chopped
- 2 medium Yukon Gold potatoes (about 400g), diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Prepare your ingredients by washing and chopping the zucchini, potatoes, onion, and garlic into bite-sized pieces.
- In a large pot over medium heat, add olive oil. Once hot, saut? the chopped onion and garlic for about three minutes until fragrant.
- Add the chopped zucchini and potatoes to the pot, stirring to coat them with oil.
- Pour in enough vegetable broth to cover the vegetables?approximately four cups. Bring to a gentle boil, reduce heat to simmer, cover, and cook for about twenty minutes until the potatoes are fork-tender.
- Blend the soup using an immersion blender until smooth or carefully transfer batches to a regular blender.
- Taste and season with salt and pepper as needed. Serve in bowls, garnished with cream or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg