Creamy Zucchini Soup
Ingredients
- 20 g (0.7 oz) Butter
- 1 Onion – Finely chopped
- 1 Carrot – Diced
- 2 Zucchinis – Sliced
- 2 Potatoes – Peeled and cubed
- Salt and Black Pepper – To taste
- 100 g (3.5 oz) Cream
- 1 Liter (4 cups) Water
- Parsley – Chopped, for garnish
Nutrition Information
- Servings: 4-6
- Calories: Approximately 150 kcal per serving
- Protein: 3 g
- Carbohydrates: 18 g
- Fat: 8 g
- Fiber: 3 g
Step-by-Step Instructions
1. Prepare the Vegetables
Begin by melting 20 g (0.7 oz) of butter in a large pot over medium heat. Once the butter has melted and starts to sizzle, add the finely chopped onion and diced carrot. Sauté the vegetables for about 5 minutes, until the onion becomes translucent and the carrot begins to soften. This step develops a rich, aromatic base for the soup.
2. Cook the Zucchini and Potatoes
Next, add the sliced zucchinis and cubed potatoes to the pot. Season the vegetables with salt and black pepper to taste, which helps to enhance the natural flavors of the ingredients.
Pour in 1 liter (4 cups) of water, ensuring that all the vegetables are fully submerged. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 15-20 minutes or until the zucchinis and potatoes are tender and easily pierced with a fork.
3. Blend the Soup
When the vegetables are fully cooked and tender, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you prefer a chunkier texture, blend the soup less thoroughly, leaving some pieces of vegetables intact.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth.
4. Add the Cream
Stir in 100 g (3.5 oz) of cream into the blended soup. The cream adds a rich, velvety texture, making the soup wonderfully luxurious. Return the pot to low heat and let the soup simmer gently for another 5 minutes. This allows the flavors to meld together beautifully, creating a harmonious and comforting dish.
5. Serve
Ladle the Creamy Zucchini Soup into bowls. Garnish with freshly chopped parsley for a burst of color and freshness. Serve the soup hot, ideally with a slice of crusty bread or your favorite side dish for a complete meal.
Serving Suggestions
- With Crusty Bread: Pair the soup with warm, crusty bread for dipping.
- As a Starter: Serve as a first course in a multi-course meal.
- With a Salad: Complement the soup with a fresh, crisp salad on the side for a light and balanced meal.
Tips for Perfect Soup
- Season Gradually: Taste and adjust the seasoning as you go, especially after adding the cream.
- Consistency: If the soup is too thick, you can add a little more water or broth to reach your desired consistency.
- Herb Variations: For a twist, try garnishing with other fresh herbs like dill or chives.
This Creamy Zucchini Soup is not just easy to make but also incredibly satisfying. Its smooth, rich texture and subtle flavors make it a go-to recipe for cozy nights or when you need a quick and wholesome meal. Enjoy!