Zucchini cream soup
Course: SoupCuisine: InternationalDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThis 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 Mode
Keep the screen of your device on
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
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.
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