Zucchini, Potato and Herb Soup

Zucchini, Potato and Herb Soup


23 people made this

A fragrant zucchini soup that makes a very satisfying light meal.

Esla Stopp

Serves: 8 

  • 10 cups zucchini chunks
  • 4 tablespoons (80g) butter or margarine
  • 2 large potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 cup (250ml) chicken or vegetable stock
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 cup (250ml) milk

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat the butter in a large saucepan. Add the zucchini, potatoes and onion. Cover and cook for 2 minutes on high heat, shaking pan occasionally to prevent sticking on bottom.
  2. Add chicken stock. Lower heat to medium low. Simmer until potatoes are tender, about 15 to 20 minutes.
  3. Add the freshly chopped herbs, oregano and milk. Heat. Serve hot with a spoonful of sour cream on top of each serving.

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