Published on The Spanish Cuisine (https://thespanishcuisine.com)

Home > Zucchini Soup Recipe
Creamy zucchini soup recipe from Spain, a homemade, healthy and easy vegan soup
Complexity level: 
Easy
Calories level: 
Low-calories level
Price estimation: 
Less than 5 $

Ingredients

3
zucchinis (medium)
4
potatoes (medium)
1
onion
4 T
olive oil (extra virgin)
1⁄2 t
salt
1⁄4 t
ground black pepper
1⁄2 t
salt
1⁄2 c
cream
 
croutons

Instructions

  1. Wash and chunk zucchinis (don't peel!).
  2. Peel, wash and chunk potatoes.
  3. Peel and chop onion.
  4. Heat 4 tablespoons of olive oil in a pot. When warm add chopped onion, 1/2 teaspoon of salt and cook over low heat for 4 - 5 minutes.
  5. Add chunked potatoes, zucchinis, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper and mix.
  6. Add 2 cups of water and bring the pot to a boil.
  7. Simmer for 20 - 22 minutes or 6 - 7 when using a pressure pot.
  8. Add 1/2 cup of cream or milk and use the blender to make a pureed soup.
  9. Garnish with some croutons or Spanish Serrano ham dices on the top.
  10. Serve warm and enjoy your creamy zucchini soup recipe. See more easy recipes [1].

W3C Compliance

Source URL: https://thespanishcuisine.com/recipes/zucchini-soup-creamy

Links
[1] https://thespanishcuisine.com/recipes/easy