in Soup Recipes

Zucchini Potato Soup

updated

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Ingredients for 3 servings:

  • 3 zucchinis
  • 300 g potatoes
  • 2 carrots
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 liter of broth
  • Fondor
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and chop the vegetables, and place them in a pot. Pour in the vegetable stock and simmer for about 20 minutes, until everything is soft. Then puree everything and season with the spices. Salt can be omitted using the Fondor. Tip: We like wiener sausages in the soup, but you can also omit them for a vegetarian version. It tastes even better the next day.

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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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