Potato and zucchini soup

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Potato and zucchini soup

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Ingredients

Adjust Servings:
2 tablespoons Olive oil
1 teaspoon Garlic paste
4 Zucchini
4 medium-sized red skinned Potato
3 teaspoons Vegetable powder
6 cups Water
To taste Salt and pepper

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Features:
  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
Cuisine:

This hearty soup from the Italian tradition is very simple to prepare and incredibly comforting. It's an all-season dish that you can prepare in large quantities, and re-warm as needed. The more you cook it, the better!

  • 30 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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This traditional recipe from Southern Italy is simple and yet delicious. It reminds me of the flavours of my childhood, where the zucchini season was the perfect pretext to prepare a large pot of this soup. You can prepare it with just a handful ingredients and it will be a perfect comforting dish in any season!

To prepare it, heat the olive oil and the garlic in a soup pot, add the chopped vegetables, and cover with broth. Cook for 20 minutes, until the potatoes start to fall apart. Mash it roughly while in the pot, adjust the seasoning with salt and pepper, and serve well hot.

Enjoy your potato and zucchini soup!

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Steps

1
Done
10 minutes

Slice and dice

Rinse well the zucchini, chop off their ends and discard them. Dice the zucchini. Peel and dice the potatoes. The smaller the pieces, the faster the soup will cook.

2
Done
20 minutes

Cook

Heat the olive oil ion a soup pot together with the garlic paste. As it starts sizzling, add the potatoes and the zucchini. Cover with water, and add the vegetable powder. Stir and cover with a lid. Cook over medium heat for 20 minutes, stirring from time to time. Take off the heat, remove the lid, and, with the help of a hand masher or a fork, roughly mash the vegetables. Adjust the seasoning with salt and pepper and stir again.

3
Done

Serve

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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