Zucchini and Potato Soup
4 servings
60 minutes
Zucchini and potato soup is a delicate and aromatic dish of European cuisine that harmoniously combines the softness of potatoes and the lightness of zucchini. Its origins trace back to traditional village recipes where vegetables were used in simple and nutritious dishes. The light aroma of curry adds a piquant touch to the soup, while cream provides a velvety texture. This soup is especially good in cool weather when you want something cozy and homey to warm you up. It is perfect for lunch or dinner, and due to its light yet rich flavor, it can be served as a standalone dish or with crusty bread. It is easy to prepare, and the result delights with its softness and richness of taste.
1
Peel the potatoes, onions, and garlic; cut the potatoes and onions into large cubes and mince the garlic. Wash the zucchini and slice it into rounds.
- Potato: 3 pieces
- Onion: 1 piece
- Garlic: 2 cloves
- Courgette: 2 pieces
2
Heat oil in a large pot over medium heat, sauté the onion until soft.
- Butter: 1 tablespoon
- Onion: 1 piece
3
Add chopped vegetables (potatoes and zucchini) and cook, stirring, for 5 minutes.
- Potato: 3 pieces
- Courgette: 2 pieces
4
Pour in the broth, add curry, minced garlic, salt, and pepper to taste.
- Chicken broth: 1 l
- Curry powder: 1 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
5
Bring to a boil, then reduce the heat to low.
6
Cook on low heat until the vegetables are soft.
7
Add cream, mix and bring to a boil.
- Cream (15%): 100 ml
8
Remove from heat, let it cool a bit.
9
Use a blender to chop and mix the soup until smooth.