Cream of zucchini soup with potatoes is an extremely tasty and easy-to-prepare dish that can be prepared in many different ways. To prove this to you, we have put together two vegetarian recipes in this article that can easily be adapted into a vegan alternative.
Italian zucchini cream soup with potatoes and butter (+ vegan option)
This creamy Italian zucchini and potato soup is extremely easy to make and irresistible in flavor when you make it with beautiful, fresh vegetables. It also contains no cream, just a spoonful of butter, although you can replace it with coconut oil if you don't eat animal products.
Preparation time: 35 minutes
Zucchini cream soup calories: 166kcal
portions: 4
Ingredients for 4 servings
- 3 medium-sized zucchini, grated with a grater (approx. 900 g)
- 1 large potato, cut into medium pieces
- 1 liter chicken broth (you can also use vegetable broth)
- 2 cloves garlic, chopped or grated
- 1 diced white onion
- 1 tablespoon olive oil
- 50 g freshly grated Parmesan (optional)
- Salt and pepper for seasoning
- 1 tablespoon butter (use coconut oil for a vegan version)
Notes on the recipe: To get the best cream of zucchini soup with potatoes, please consider the following tips:
- Only use fresh garlic, never powdered.
- Use the highest quality broth you can get, or homemade if you have it.
- You don't need to peel the zucchini for this soup.
Step-by-step instructions
- Add the olive oil to a large pot and fry the onions until soft and translucent. Add the garlic and saute for another 1 minute.
- Also let the grated zucchini fry for 1-2 minutes.
- Then bring the potatoes and chicken (or vegetable) stock to a boil. Once they are already boiling, reduce the heat and let it simmer for 20 minutes.
- Turn off the heat and puree the soup with an immersion blender until smooth and creamy.
- Finally, add the grated Parmesan (if using) and the butter of your choice and season with salt and pepper.
Leftovers can be stored in the refrigerator for 3-4 days or frozen.
Zucchini fritters with feta and tzatziki dip: How can you prepare the classic Greek style?You can find delicious recipes here!
Recipe for cream of zucchini soup with potatoes and cheddar
This zucchini cream soup with potatoes and cheddar is delicious, low in calories and healthy and is great to make during zucchini season. It also freezes beautifully and can be enjoyed anytime!
Total time: 25 minutes
Ingredients for 8 servings
- 1 kg zucchini, roughly diced
- 500 g potatoes, roughly diced
- 1 l vegetable broth
- 2 cloves of garlic, minced
- 1 teaspoon salt + 1 teaspoon pepper
- 100 g grated sharp cheddar cheese (Cheddar also has a vegan alternative available)
- Grated nutmeg for garnish (optional)
Instructions for preparation
- Heat a stock pot with olive oil. Once hot, add the chopped onions and sauté until just beginning to soften (about a few minutes).
- Add the chopped potatoes and broth to the pot. Bring to a boil and reduce heat to simmer. Cover the pot and cook for 5 minutes. Add the zucchini to the pot, cover and cook for another 10 minutes.
- Remove the pot from the heat, stir in the cheese and season with nutmeg, salt and pepper.
- Puree the soup with a blender until desired consistency. Serve the soup with additional grated cheese, green onions, and nutmeg if desired.
To freeze: Allow the soup to cool to room temperature before transferring to airtight freezer bags and freezing for up to 3 months.
Zucchini boats with feta and tomatoes: quickvegetarian recipe can be found here!
