in Soup Recipes

Zucchini soup

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Ingredients for 6 servings:

  • 500 g potatoes, cut into small pieces
  • 500 g zucchini, finely chopped
  • 3 medium-sized onions, chopped
  • 1 cup whipped cream
  • 1 liter vegetable broth, instant
  • salt and pepper
  • nutmeg
  • curry
  • possibly sausage (Wiener)
  • possibly cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly sauté the potatoes, zucchini, and onions in a little olive oil, pour in the vegetable stock, and simmer for 10-15 minutes (test a piece of potato to see if it’s tender). Stir in the cream and puree everything with a hand blender, seasoning to taste. Vienna sausages go well with the soup. If you like, sprinkle some grated cheese over the soup (only on the plate).

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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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