Potato and Zucchini Soup

    35 minutes

    Adding potato to zucchini soup makes it beautifully creamy. If you like, swirl the creme fraiche in just before serving for a pretty effect.

    10 people made this

    Serves: 4 

    • 1 tablespoon oil
    • 1 small onion, diced
    • 1 clove garlic, diced
    • 2 medium zucchini, diced
    • 1 medium potato, peeled and diced
    • 2 cups (500ml) vegetable stock
    • salt and pepper, to taste
    • 1/2 cup (125ml) cream or creme fraiche

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a saucepan and fry onion until soft. Add the garlic and briefly fry. Add zucchini and potato and fry, stirring, 3 minutes.
    2. Add stock and simmer 20 minutes or until vegetables are soft. Puree the soup in a blender, adding more stock or water if too thick. Add salt and pepper to taste.
    3. Stir in the cream or creme fraiche, reheat and serve.

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