Creamy Zucchini Soup

    40 minutes

    This creamy soup is very easy to make in large quantities and freezes well so you can always have it on hand.

    2 people made this

    Serves: 6 

    • 1 leek, thinly sliced
    • 1/2 cup extra virgin olive oil
    • 6 large zucchini, cut into chunks
    • 6 large potatoes, cut into chunks
    • 2 litres vegetable stock
    • salt and pepper, to taste
    • grated cheese, to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Saute the leek in the olive oil until soft.
    2. Add the zucchini and potatoes with salt and pepper to taste. Cover with stock and simmer, covered, 30 minutes.
    3. Let cool and blend until smooth. You can now freeze it. To serve, reheat and garnish with grated cheese.

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