RecipesSoupPotatoes, ZucchiniZucchini cream soupHome Recipes Zucchini cream soup Print Zucchini cream soup5 from 1 vote Recipe by Tara Weaver Course: SoupCuisine: InternationalDifficulty: EasyServings 6servingsPrep time15minutesCooking time30minutesTotal time45minutesThis zucchini cream soup is the perfect choice when you are looking for a light starter meal. Serve it with some pumpkin seeds to add the twist. Cook ModeKeep the screen of your device onIngredients3 medium 3 zucchinis2 medium 2 potatoes1 medium 1 onion2 cloves 2 garlic6 cups 6 water2 tbsp 2 olive oilto taste to taste saltto taste to taste ground pepperDirectionsSlice the onion and garlic into small pieces and cut the zucchini into smaller pieces. Wash, peel and cut the potatoes into small cubes.Heat the oil over a medium heat and add the onion, fry for 5 to 7 minutes until soft. Put the garlic in the pot and fry for half a minute, it is important not to burn it.Add the zucchini to the pot and sauté briefly. Add the sliced potatoes, 4 cups of water and salt and pepper to taste.Cook for 25 – 30 minutes or until the potatoes are soft.Remove from the heat and use a stick blender to chop the vegetables into a creamy soup.If it is too thick, add a little more water and return to the heat to boil.NotesDid you make this recipe?Tag @veganpots on Instagram and hashtag itDid you make this recipe?Follow us on Facebook Share your love Tara WeaverI’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone! Previous Post Broccoli and cauliflower soup Next Post Does vegan diet lead to calcium deficiency?