Name: Zucchini cream soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium zucchinis; 2 medium potatoes; 1 medium onion; 2 cloves garlic; 6 cups water; 2 tbsp olive oil; to taste salt; to taste ground pepper

Zucchini cream soup

5 from 4 votes

Recipe by Tara Weaver Course: SoupCuisine: InternationalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This 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.

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Ingredients

3 medium 3 zucchinis
2 medium 2 potatoes
1 medium 1 onion
2 cloves 2 garlic
6 cups 6 water
2 tbsp 2 olive oil
to taste to taste salt
to taste to taste ground pepper

Directions

Slice 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.