Cream of Zucchini Soup
Smooth green zucchini cream with potato and onion, no heavy cream. Light, cheap and freezes perfectly.
- Total
- 35 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- zucchini3
- potato1
- onion1
- vegetable broth3 cup
- olive oil3 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Sweat the chopped onion in the olive oil 8 minutes.
- 2
Add the unpeeled zucchini and the potato in pieces and sauté 3 minutes.
- 3
Cover with the vegetable stock and cook 15 minutes.
- 4
Blend until smooth, season with salt and pepper and adjust the texture with more stock if needed.
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