Easy and Delicious Zucchini Cream Soup

Ingredients

• 800 g zucchini (Trim the ends and cut into pieces)
• 1 leek (Use only the white part)
• 1 onion
• 300 g potato
• 30 ml extra-virgin olive oil
• salt (To taste)
• pepper (To taste)
• 600 ml vegetable stock, chicken stock, or water (The author uses vegetable stock to keep it vegetarian; heat before adding)
• croutons (To serve, to taste)
• grated cheese (To serve, to taste)

Steps

1. 1

   Trim the ends of the zucchini and cut the rest into pieces. Also chop the onion, potato, and white part of the leek.

2. 2

   Heat the olive oil in a pot or saucepan over medium-high heat. Once hot, add the onion and sauté, stirring occasionally.

3. 3

   Add the leek and sauté it as well, stirring occasionally.

4. 4

   Add the zucchini and potato. Season with salt and pepper to taste.

5. 5

   Mix well and cook for about 10 minutes, stirring frequently.

6. 6

   Cover the ingredients with the hot stock or water. The author uses vegetable stock to keep the recipe vegetarian.

7. 7

   When the stock comes to a boil, reduce the heat to medium and cover the saucepan. Cook for about 15 minutes, stirring occasionally, until all the ingredients are tender.

8. 8

   Remove the ingredients from the saucepan and transfer them to a tall pot. Blend with an immersion blender for a few minutes, until smooth.

9. 9

   Serve the soup. If desired, top it with croutons and a little grated cheese.

Notes

The description does not specify quantities for the croutons or grated cheese; add them to taste. Chicken stock is not vegetarian.

Nutrition per serving

• soup
• vegetarian
• cream-free
• low-fat
• gluten-free (without croutons)
• boiled
• easy