Creamy Potato and Zucchini Soup (No Cream Needed)

Light and very tender creamy zucchini soup! Creamy zucchini soup without cream with potatoes is prepared quite quickly and without much effort. Zucchini can be used frozen, which will significantly reduce the cost of preparing such a dish in the winter.
cook time: 44 min
Miles Denholm
Creamy Potato and Zucchini Soup (No Cream Needed)

Nutrition Facts (per serving)

54
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 40 g
Salt to taste
Ground black pepper to taste
Water 500 ml
Milk 100 ml
Potato 400 g
Zucchini 450 g
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients you will need to make the creamy zucchini soup. You will need zucchini, potatoes, milk, onions, salt, ground black pepper, water and vegetable oil.

Step 2

Step 2
Rinse the zucchini. At your discretion, you can cut off the skin or leave it. If the zucchini is old and the skin is hard, then it is best to cut it off. And also remove the inside if there are large seeds. Young zucchini of “milk” ripeness can be used with the skin and inner part. Cut the prepared zucchini into medium-sized cubes.

Step 3

Step 3
Wash the potatoes, peel and cut into slices no larger than sliced zucchini. To make the creamy zucchini soup tasty and have a pleasant velvety texture, you should use crumbly potatoes that boil well.

Step 4

Step 4
Heat vegetable oil in the bottom of a thick-bottomed pan. Peel the onion and chop finely. Place the chopped onion in the heated oil and stir-fry for 2-3 minutes until the onion is translucent. Add the chopped zucchini and potatoes to the pan with the onions. Fry everything together, stirring often. Vegetables should not be overly browned or fried.

Step 5

Step 5
Pour room temperature water into the pan, add salt to taste and ground black pepper. Bring to a boil and then reduce heat to low. Cook the vegetables for about 20-25 minutes. Focus on the readiness of the potatoes; they should be completely cooked.

Step 6

Step 6
Blend the prepared vegetables using an immersion blender until smooth and homogeneous. Pour in warm milk (you can use low-fat cream instead of milk), stir and return to the heat. Stirring, bring the cream soup almost to a boil, but do not boil. Remove the finished creamy zucchini soup from the heat and serve!

Additional rubrics

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