Zucchini cream soup without cream with potatoes

Step-by-step cooking

1. Step 1:

   

   Prepare the products that you will need to make zucchini cream soup. You will need zucchini, potatoes, milk, onions, salt, ground black pepper, water and vegetable oil.

2. Step 2:

   

   Wash the zucchini. At your discretion, you can cut the skin, or you can leave it. If the zucchini is old, the skin is tough, then it's best to cut it off. And also remove the inside if there are large seeds. Young zucchini "milk" ripeness can be used together with the skin and the inside. Cut the prepared zucchini into medium-sized cubes.

3. Step 3:

   

   Wash the potatoes, peel and cut into slices, the size of which is no larger than sliced zucchini. To make the zucchini cream soup tasty and have a pleasant velvety structure, you should use friable potatoes, which are well boiled.

5. Step 4:

   

   At the bottom of a thick-bottomed saucepan, heat the vegetable oil. peel and finely chop the onion. Put the chopped onion in the preheated oil and stir fry for 2-3 minutes until the onion is translucent. Add the sliced zucchini and potatoes to the pan with the onion. Fry everything together, stirring frequently. vegetables should not be heavily browned and fried.

6. Step 5:

   

   Pour room temperature water into a saucepan, add salt to taste, ground black pepper. Bring to a boil and then reduce the heat to a minimum. Cook the vegetables for about 20-25 minutes. focus on the readiness of the potatoes, they should be fully cooked.

7. Step 6:

   

   Whisk the finished vegetables with an immersion blender until a smooth homogeneous mass is obtained. Pour in warm milk (you can take low-fat cream instead of milk), mix and put it on the fire again. Stirring, bring the cream soup almost to a boil, but do not boil. Remove the finished zucchini cream soup from the heat and serve it to the table!