Description
A comforting and creamy zucchini soup that’s perfect for chilly evenings and easy weeknight dinners.
Ingredients
Scale
- 2 medium zucchinis
- 1 large potato
- 1 small onion
- 2 cloves of garlic
- 4 cups vegetable broth
- 1/2 cup cream
- Salt to taste
- Pepper to taste
- Grated cheese for topping
Instructions
- Chop the zucchinis, potato, onion, and garlic into small pieces.
- Sauté the onion and garlic in a large pot over medium heat until fragrant and translucent, about 3-4 minutes.
- Add chopped zucchini and potato to the pot, then pour in the vegetable broth.
- Bring to a boil, then reduce heat and simmer until vegetables are soft, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the cream, and season with salt and pepper. Simmer for a few more minutes to marry flavors.
- Serve hot, topped with a sprinkle of grated cheese.
Notes
This soup keeps well in the fridge for up to 4 days. Portion and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg