in Soup Recipes

Light zucchini soup

updated

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Ingredients for 4 servings:

  • 2 zucchini (or 1 large, homegrown)
  • 3 m.-sized potatoes
  • 2 onions
  • 1 tbsp broth, granulated
  • Salt
  • pepper
  • 1 tsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

fast, easy, and friendly

Roughly dice the onions and washed zucchini. Peel and roughly dice the potatoes. Heat olive oil in a non-stick pan and sauté the onions. Add the zucchini and potatoes. Deglaze with water (approx. 500 ml). Add the stock powder and simmer with the lid on for approximately 30 minutes. Then puree everything thoroughly and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Light zucchini soup