Variation On A Classic Dish

Zucchini Potato Soup

5
Average: 5 (7 votes)
(7 votes)
Zucchini Potato Soup
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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Healthy, because

Even smarter

Zucchini is rich in potassium, a mineral which is important for various metabolic processes and the regulation of the body's water balance. Garlic contains the essential oil allicin, which supports a healthy heart and circulation system.

Instead of basil, freshly chopped parsley also goes well. For more bite, almond flakes can be briefly roasted in a pan and sprinkled over the soup before serving.

Ingredients

for
4
Ingredients
3 lbs zucchini
2 large potatoes (starchy)
40 ozs vegetable stock
3 ozs Whipped cream
2 garlic cloves
salt
peppers (freshly ground)
Nutmeg (freshly grated)
parsley (chopped)
1 handful Basil
How healthy are the main ingredients?
BasilWhipped creamzucchinipotatogarlic clovesalt

Preparation steps

1.

Peel the potatoes and cut into small cubes. Peel zucchini and cut into cubes. Bring the vegetable stock to a boil in a pot and add the potato and zucchini cubes.

2.

After about 10 minutes of cooking, press the peeled garlic through a press and add to the soup. When the vegetables are very soft, puree the soup finely with a blender. Add cream, stir and season with salt, nutmeg and pepper. Bring to a boil and puree again. If the soup is too thick, add a little vegetable stock or water, then taste again. Pour the soup into large cups and serve garnished with basil. Serve with toasted white bread, if desired.