Description
This comforting Potato & Zucchini Soup is a creamy and nourishing dish perfect for any season. It combines sautéed onions, garlic, grated zucchini, and tender potatoes, all simmered in chicken stock to create a smooth and flavorful soup. Finished with freshly grated parmesan and optional butter, it’s a simple yet delicious meal ready in just 35 minutes.
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 cloves garlic, minced or grated
- 3 medium zucchini (courgettes), grated (approximately 900g / 1.9 lbs)
- 1 large potato, cut into medium-sized chunks
Liquids and Fats
- 1 tbsp olive oil
- 4 cups chicken stock (1 litre)
- 1 tbsp butter (optional)
Seasoning
- 1 tbsp freshly grated parmesan
- Salt and pepper, to taste
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Add zucchini: Stir in the grated zucchini and sauté for an additional 1-2 minutes to soften and meld the flavors.
- Simmer potatoes and stock: Add the chopped potatoes and pour in the chicken stock. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer gently for 20 minutes until potatoes are tender.
- Blend the soup: Turn off the heat. Using a handheld immersion blender, blend the soup directly in the pot until smooth and creamy.
- Finish and season: Stir in the freshly grated parmesan and butter if using. Season with salt and pepper to taste. Serve warm.
Notes
- You can substitute vegetable stock for chicken stock to make this soup vegetarian.
- If you prefer a chunkier texture, blend only half the soup.
- For a richer flavor, use cream in place of butter.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European