Kid-Friendly Creamy Zucchini and Potato Soup

Delicious, tender, creamy, suitable for children! Zucchini and potato puree soup with cream is perfect for baby food. All the vegetables in it are carefully chopped, and not a single child will guess what they fed him so tasty and healthy.
cook time: 1h
Gavin Tanner
Kid-Friendly Creamy Zucchini and Potato Soup

Nutrition Facts (per serving)

56
Calories
4g
Fat
4g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Bouillon 1.5 l
Potato 2 pc
Zucchini 500 g
Carrot 1 pc
Vegetable oil 20 g
Dry spices to taste
Heavy cream 200 g

Recipe instructions

Step 1

Step 1
How to cook puree soup from zucchini and potatoes with cream? Prepare all the necessary ingredients. You can use vegetable, chicken or meat broth. Peel potatoes, garlic, carrots and onions and rinse thoroughly to remove dirt in running water.

Step 2

Step 2
Pour the soup broth into a saucepan, place on the fire and bring to a boil. There is no need to boil all the broth at once. Leave a little separately in case the finished soup turns out thicker than you would like. You can then add it to the finished dish. Cut the peeled potatoes into pieces and add to the boiling broth. Leave it to cook.

Step 3

Step 3
Wash the zucchini, cut off the tails and peel. If the zucchini is young, you can use the entire part of the zucchini. If the zucchini is already very mature, then it is necessary to remove the core, in the form of seeds. Cut the peeled zucchini into cubes. Chop the onions and carrots a little as well. The size is not particularly important, so then everything will be crushed with a blender.

Step 4

Step 4
Heat the frying pan until hot, pour in a little vegetable oil and fry the chopped onions and carrots for 3-4 minutes.

Step 5

Step 5
Then add the chopped zucchini to the pan. Fry everything together for another 4-5 minutes.

Step 6

Step 6
Then put all the fried vegetables in the pan with the potatoes.

Step 7

Step 7
Bring everything to a boil and cook over low heat for about 15 minutes. Add a little salt and spices to taste.

Step 8

Step 8
Then pour the entire contents of the pan into a blender, add the peeled garlic and grind all the ingredients into a homogeneous mass.

Step 9

Step 9
Pour the pureed soup back into the pan and add the cream. Stir. If necessary, you can add a little more broth. Be guided by the consistency of the soup that suits your taste. Bring the pureed soup to a boil and remove from heat.

Step 10

Step 10
Ready-made creamy zucchini and potato soup is best served hot immediately. To top it off, toast some diced bread or loaf in a hot frying pan. Add croutons to the soup immediately before serving so that they do not have time to get soggy. Bon appetit!

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