Creamy Italian Potato Zucchini Soup Recipes

CREAMY ITALIAN POTATO & ZUCCHINI SOUP

Steps:

• Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
• Add the grated zucchini and saute for 1-2 minutes.
• Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
• Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
• Stir in the grated parmesan and butter if using and season with salt and pepper.

CREAMY ZUCCHINI SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

ZUCCHINI/POTATO SOUP

Steps:

• In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

CREAMY ZUCCHINI AND POTATO SOUP

Steps:

• Peel and finely dice onion and garlic cloves. Clean, wash and finely dice the zucchini. Peel potatoes and also dice finely.
• Heat oil in a pot, sauté vegetables and potatoes for 2-3 minutes. Deglaze with broth. Simmer on low heat for about 15-20 minutes.
• Wash parsley, shake dry, chop coarsely and add to zucchini soup. Puree with a hand blender, season with salt, pepper and nutmeg and serve in canning jars drizzled with a little nut oil.

ZUCCHINI AND POTATO SOUP

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.

CREAMY CAJUN ZUCCHINI AND POTATO SOUP

Steps:

• Melt butter in a pan, add onions and garlic.
• Sauté for 5 minutes and then add potatoes.
• Take about 100g potatoes after 8-10 minutes and put aside.
• Add zucchini and cook for 3 minute.
• Meanwhile heat chicken broth, herbs and spice in a pot.
• Add vegetables from the pan and bring to boil.
• Reduce heat and leave to cook for 40 minutes.
• Fill in a blender and puree.
• Reheat the soup and add the cream.
• Do not boil!
• Serve in bowls decorated with the leftover potato cubes.

NICOLE'S CREAMY ZUCCHINI SOUP

Steps:

• Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
• Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

POTATO AND ZUCCHINI SOUP

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.