Creamy Italian Potato Zucchini Soup Recipes

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ZUCCHINI AND POTATO SOUP



Zucchini and Potato Soup image

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Provided by Alexandra

Categories     Dinner     Lunch     Main     Soup

Time 30m

Number Of Ingredients 8

1 tbsp extra virgin olive oil (See Note 1)
700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
1 medium brown/yellow onion - roughly chopped
2 cloves garlic - roughly chopped
1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
2 1/4 cups (560 ml) vegetable stock (See Note 2)
2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
sea salt and freshly ground black pepper - to taste (See Note 4)

Steps:

  • Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
  • Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
  • Add the parsley, and blend the soup until smooth.
  • Check the seasoning is to your liking, and serve with a garnish of your choice.

Nutrition Facts : Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 548 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

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