Zucchini and Potato Soup
Soups • European
Description
After the soup is ready, before serving, you can add cream and/or croutons. You can use vegetable broth instead of chicken broth.
Ingredients
- Courgette 2 pieces
- Potato 3 pieces
- Onion 1 piece
- Garlic 2 cloves
- Butter 1 tablespoon
- Chicken Broth 0 qt
- 10% cream 5 fl oz
- Curry 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, onion, and garlic; cut the potatoes and onion into large cubes, and mince the garlic. Wash the zucchini and slice it into rounds.
Step 2
Heat the butter in a large pot over medium heat and sauté the onion until soft.
Step 3
Add the chopped vegetables (potatoes and zucchini) and cook, stirring, for 5 minutes.
Step 4
Pour in the broth, add curry, minced garlic, salt, and pepper to taste.
Step 5
Bring to a boil, then reduce the heat to low.
Step 6
Simmer until the vegetables are soft.
Step 7
Add the cream, stir, and bring to a boil.
Step 8
Remove from heat and let it cool slightly.
Step 9
Use a blender to puree and mix the soup until smooth.
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