Description
Make this quick and creamy zucchini soup using potatoes for a naturally smooth texture. It is a healthy, comforting meal ready fast.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium zucchini, chopped
- 1 medium potato, peeled and chopped
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream (optional, for extra richness)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the chopped zucchini, potato, vegetable broth, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the potato is tender.
- Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream, if using. Heat gently for 2 minutes, but do not boil.
- Taste and adjust salt and pepper as needed before serving.
Notes
- For a dairy-free or vegan version, omit the heavy cream and add 1/2 cup of soaked raw cashews or 1/2 cup of cannellini beans during the simmering stage. Blend thoroughly for creaminess.
- You can substitute leeks for the onion for a slightly different flavor profile.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 10