in Soup Recipes

Zucchini-potato cream soup

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Ingredients for 2 servings:

  • 600 g zucchini
  • 400 g potatoes
  • 2 cloves garlic, more or less
  • 50 ml sweet cream
  • 750 ml vegetable stock
  • chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the zucchini and potatoes and cut into small pieces. Add both to the pot with the vegetable broth. Simmer for about 15-18 minutes. Add the garlic cloves, if desired. A few more are fine. You can, of course, omit them. Once the vegetables are soft, blend everything with an immersion blender until smooth. Add the cream and ladle the soup into bowls. Garnish with chives. It’s a great food combining meal, very inexpensive, very low in calories, and quick to make!

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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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