This zucchini soup is a long-lost treasure! It was such a hit.
Recipe Information
Zucchini Soup
Cultural Context
Zucchini soup has its roots in Mediterranean cuisine, particularly popular in Italy during the summer months when zucchinis are in season. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create light, flavorful meals. Today, variations of zucchini soup can be found globally, often adapted to include local herbs and spices, making it a versatile dish enjoyed in many cultures.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
vegetable broth
🥗Healthier: water
💰Cheaper: chicken broth
Water reduces sodium while chicken broth adds flavor.
Cut one large zucchini in half, then in half again, and finally into smaller bits. Set aside.
Cut two medium peeled potatoes in half, then in half again, and finally into smaller bits.
Cut two carrots in half, then into smaller bits, and set aside.
In a large saucepan over medium-low heat, add one teaspoon of unsalted butter or margarine and a drizzle of vegetable oil. Stir until the butter has melted.
Add one chopped onion and stir until slightly golden brown.
Add three sliced garlic cloves and stir until golden brown.
Add the chopped carrots, potatoes, and zucchini. Stir and let cook for 3 minutes.
Add two packets of Veggie stock dissolved in one liter of hot water and one chopped seedless Aji Chili Pepper. Let cook for 20 minutes.
After 20 minutes, turn off the heat and remove the saucepan from the stove. Blend the vegetables using a hand mixer until fully dissolved.
Put the saucepan back on medium heat and add a 200 gram pack of table cream, two teaspoons of salt, and a generous pinch of black pepper. Stir and let cook for another 2 minutes.
Top with parsley to taste and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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