Zucchini and Potato Soup is a simple, comforting, and hearty dish that combines the mild flavor of zucchini with the creaminess of potatoes.

This soup is light yet filling, and the addition of herbs or seasonings can elevate the flavors, making it perfect for a cozy meal on a chilly day.

Here’s a simple recipe for Zucchini and Potato Soup:

Zucchini and Potato Soup Recipe

Ingredients:

Zucchini: 2 medium, chopped

Potatoes: 2 large, peeled and diced

Onion: 1 medium, chopped

Garlic: 2 cloves, minced

Vegetable or chicken stock: 4 cups

Olive oil or butter: 1 tablespoon

Salt and pepper: to taste

Fresh thyme: 1 teaspoon (or dried thyme)

Bay leaf: 1 (optional)

Heavy cream or coconut milk: 1/4 cup (optional, for creaminess)

Lemon juice: 1 teaspoon (optional, for brightness)

Fresh parsley or chives: for garnish

Instructions:

Prepare the Ingredients:

Peel and dice the potatoes. Chop the zucchini, onion, and garlic.

Sauté the Aromatics:

In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the Potatoes and Zucchini:

Add the diced potatoes and chopped zucchini to the pot. Stir to combine and cook for 3-4 minutes, allowing the vegetables to begin softening.

Add the Stock and Herbs:

Pour in the vegetable or chicken stock and add the thyme and bay leaf (if using). Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes and zucchini are tender.

Blend the Soup:

Remove the pot from the heat. If you prefer a smooth soup, use an immersion blender to blend the soup directly in the pot until it reaches a creamy consistency. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Add Cream (Optional):

If you want a richer soup, stir in the heavy cream or coconut milk. This step adds a velvety texture to the soup.

Season the Soup:

Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice for brightness.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with a side of crusty bread or a light salad.

Tips:

For extra flavor: Add a pinch of nutmeg or cumin to the soup for a warm, earthy touch.

Vegan version: Use olive oil and coconut milk instead of butter and cream to make this soup vegan-friendly.

For a chunkier texture: Blend only half of the soup and leave the rest as is for a heartier texture.

Zucchini and Potato Soup is a wonderfully light and creamy soup, perfect for using up summer zucchini or for a comforting meal any time of year.

The blend of soft potatoes with zucchini gives the soup a smooth, satisfying texture, and the flavors are simple yet delicious. Whether enjoyed as a main course or as a starter, this soup is both healthy and delicious!