Creamy Italian Potato & Zucchini Soup
Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 166kcal
- 1 tablespoon olive oil
- 1 yellow onion , diced (white onion UK)
- 2 cloves garlic , minced or grated
- 3 medium zucchini (courgettes) , grated using a box grater (900g/1.9 lbs)
- 1 large potato , cut into medium-sized chunks
- 4 cups chicken stock (1 litre)
- 1 tablespoon freshly grated parmesan
- salt and pepper for seasoning
- 1 knob (1 tbsp) butter (optional)
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.
- Use high-quality chicken stock for best flavour.
- If your stock is high in sodium you probably won't need to season with more salt so taste it before adding.
- You can also use vegetable stock.
- This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
- Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
- Leftovers can be stored in the fridge for 3-4 days or frozen.
Calories: 166kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg