Zucchini and Potato Soup

    1 hour 30 minutes

    This is a old favourite recipe that my grandmother used to make us as kids.

    Victoria, Australia
    46 people made this

    Serves: 6 

    • 1 onion
    • 3 large zucchini
    • 3 large potatoes
    • 3 chicken stock cubes
    • 3 tablespoons cream
    • 1 tablespoon butter
    • 2½ cups (375ml) water, to cover
    • salt and pepper

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Chop onion, potato & zucchini roughly.
    2. Saute with a tablespoon of butter.
    3. Add enough water to cover, add stock cubes and cook until tender.
    4. Blend and mash the vegies (with fluid still in pot).
    5. Add the cream to taste (put more in if you prefer it creamier).
    6. Serve with salt and pepper to taste.

    Make it vegetarian

    By substituting stock vegetable cubes for the chicken ones.

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    Reviews in English (5)


    add GINGER or GROUND NUTMEG... JUST A SMIDGE  -  04 Apr 2013


    I did change this a bit to make it vegan. The proportions seem to be right on. It makes a creamy soup which we all enjoyed. Thank you for the recipe.  -  29 Sep 2015


    Really good. Easy to make (my husband did it) and tasted wonderfully fresh. A good way to use up an allotment glut. We now have lots in the freezer.  -  12 Aug 2014  (Review from Allrecipes UK & Ireland)

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