Zucchini Cream
Indulge in the velvety simplicity of Zucchini Cream, a comforting yet elegant dish that celebrates the natural flavors of fresh zucchini and hearty potatoes. This silky soup combines tender zucchini, creamy potatoes, and aromatic onions and garlic, all simmered together in a fragrant vegetable broth and blended to perfection. The addition of rich heavy cream transforms the dish into a luxurious, spoonable delight. Ideal for a quick weeknight dinner or as a refined starter, this recipe is ready in just 40 minutes and serves four. Garnished with a sprinkle of fresh parsley, this gluten-free and vegetarian soup is as visually appealing as it is delicious. Perfect for showcasing seasonal zucchini, this recipe is your go-to for a nourishing yet indulgent meal. Keywords: creamy zucchini soup, vegetarian soup recipe, easy zucchini recipes, gluten-free zucchini recipes, zucchini potato soup.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium potato
- 1 small yellow onion
- 2 garlic clove
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the zucchinis thoroughly and slice them into thin rounds. Peel and dice the potato into small cubes. Peel and finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until they are soft and fragrant.
Add the sliced zucchini and diced potato to the pot. Stir everything well to coat the vegetables in the oil and aromatics.
Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the vegetables cook for 20 minutes, or until the zucchini and potato are tender and easily pierced with a fork.
Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Return the pot to low heat and warm the soup gently, but do not let it boil once the cream is added.
Taste and adjust seasonings as needed. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 12347 mg | 537% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 73.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
