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Soup of zucchini and potatoes

Zucchini and Potato Cream Soup

Delicious, tender, creamy, and great for kids! Zucchini and potato cream soup is perfect for feeding little ones. All the vegetables are puréed smooth, so no child will ever guess what's gone into something this tasty and good for them.

Julia M.

Recipe author

Composition / ingredients

Servings:

Zucchini

500

Potatoes

Onion

Carrots

Garlic

Broth

1.5

Heavy cream

200

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 40 % 4 g

Carbohydrates 40 % 4 g

56 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make zucchini and potato soup? Gather all the ingredients. The broth can be vegetable, chicken, or meat. Peel the potatoes, garlic, carrots, and onion and rinse them well under running water.
Step 2:

Pour the broth into a pot, set it over the heat, and bring it to a boil. You don't need to boil all of it at once — set a little aside in case the finished soup comes out thicker than you'd like, so you can thin it later. Cut the peeled potatoes into pieces and add them to the boiling broth. Leave them to cook.
Step 3:

Wash the zucchini, trim off the ends, and peel it. If it's young, you can use the whole thing. If it's very mature, scoop out the seedy core. Cut the peeled zucchini into cubes. Chop the onion and carrots a bit too. The size doesn't matter much, since everything gets blended later.
Step 4:

Heat a skillet until hot, pour in a little vegetable oil, and sauté the chopped onion and carrots for 3–4 minutes.
Step 5:

Then add the cut zucchini to the skillet. Sauté everything together for another 4–5 minutes.
Step 6:

Then add all the sautéed vegetables to the pot with the potatoes.
Step 7:

Bring everything to a boil and cook over low heat for about 15 minutes. Add a little salt and spices to taste.
Step 8:

Then pour the entire contents of the pot into a blender, add the peeled garlic, and blend everything into a smooth purée.
Step 9:

Pour the puréed soup back into the pot and stir in the cream. Mix. If needed, add a bit more broth — go by whatever consistency you prefer. Bring the soup to a boil and take it off the heat.
Step 10:

Zucchini and potato cream soup is best served hot, right away. To go with it, toast some cubed bread in a hot skillet. Add the croutons to the soup right before serving so they don't have time to go soggy. Enjoy!