Creamy Italian Potato & Zucchini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
166 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Italian Potato & Zucchini Soup
Description
This soup starts by sautéing diced onions and garlic in olive oil, enhancing their sweetness. Grated zucchini is quickly cooked with the aromatics before adding chopped potatoes and chicken stock. The ingredients simmer until the potatoes are tender. Using a handheld immersion blender, the mixture is puréed to create a smooth, velvety texture. Parmesan cheese stirred in gives a gentle umami richness, and adding butter if desired contributes extra creaminess.
The dish offers a delicate balance between the earthy potatoes and the mild zucchini flavor, with savory notes from the Parmesan and aromatics. The soup is naturally thick and hearty but yet light and fresh tasting due to the vegetables and stock base.
Serving the soup with crusty bread or grilled ciabatta allows for a satisfying accompaniment. Additional grated Parmesan on top will melt slightly and add a subtle cheesy finish. It can be enjoyed as a starter or light main dish.
The notes advise using good quality chicken or vegetable stock and seasoning carefully according to salt content of your stock. Leftovers can be refrigerated for several days or frozen. You can substitute vegetable stock for a vegetarian version.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion , diced (white onion UK)
- 2 cloves garlic , minced or grated
- 3 medium zucchini grated using a box grater (900g/1.9 lbs, aka courgettes
- 1 large potato , cut into medium-sized chunks
- 4 cups chicken stock (1 litre)
- 1 tbsp Parmesan Cheese freshly grated
- salt for seasoning
- black pepper for seasoning
- 1 knob (1 tbsp) butter (optional)
Instructions
- Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
- Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
- Stir in the grated parmesan and butter if using and season with salt and pepper.
Notes
- Use high-quality chicken or vegetable stock for the best flavor.
- Adjust salt after cooking depending on stock sodium content.
- The soup pairs well with crusty bread or grilled ciabatta drizzled with olive oil.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen.
- Additional grated Parmesan can be served on top to melt into the warm soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 112mg | 5% |
| Potassium | 1008mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 39mg | 43% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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