Potato and zucchini soup
This soup is an Italian classic comfort food. Super easy to make, it only uses a few ingredients. However, the taste is truly addictive and you will never have enough.
The recipe originates in the South of Italy, where zucchini is one of the staples. It can be prepared thick (typically in winter) or watery (in summer). Either way, you will be surprised by its taste!
- 3 rooster potatoes
- 2 zucchini
- 1 garlic clove
- 1 teaspoon vegetable powder
- 3 cups water (for the thick version)
- Black pepper, to taste
- A bit of olive oil
Peel the potatoes and dice them roughly. Rinse the zucchini, cut off the ends, and chop them into big rounds or chunks.
Transfer the vegetables to a cooking pot, add a bit of olive oil, three cups of water (if you wish to try the watery version, add one cup of water), a teaspoon of vegetable powder and a peeled garlic clove. Bring to the boil and let it cook until the potatoes are soft. Remove the garlic clove before serving.
Serve hot or cold, with a pinch of black pepper on top.