CentMenu / Lunch

Zucchini potato soup

Name: Zucchini potato soup
Total time: 35 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 3 zucchini; 1.32 lb (600 g) potatoes; 1 onion; 1¾ tbsp (25 ml) olive oil; 1 vegetable stock cube; ¼ tsp (2 g) salt; 8.47 oz (240 g) wholegrain bread

Potatoes make this inexpensive zucchini soup creamy without cream.

VeganNo dairy ingredients

Estimated / per serving: $1.09–$1.29
min: 35
servings: 4

Ingredients

4 servings · US + metric

3 zucchini
1.32 lb (600 g) potatoes
1 onion
1¾ tbsp (25 ml) olive oil
1 vegetable stock cube
¼ tsp (2 g) salt
8.47 oz (240 g) wholegrain bread

Let’s cook

Heat 1¾ tbsp (25 ml) olive oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Dice 3 zucchini and peel and dice 1.32 lb (600 g) potatoes; add to the pot with 1 vegetable stock cube and just enough water to cover.
Bring to a boil, then simmer over low heat for 20 minutes, until tender; blend smooth, season with ¼ tsp (2 g) salt and serve with 8.47 oz (240 g) wholegrain bread.

Zucchini potato soup

Ingredients

Let’s cook

Something else for your table

Spanish chicken rice

Rice with tomato and egg

Chicken chickpea potato stew

Chickpea and roasted pepper salad

Make this part of your week.