Potato & Zucchini Soup
A comforting and nutritious soup made with potatoes and zucchini, perfect for dinner or a light lunch.
Ingredients
Main Ingredients
- 2 medium potatoes, peeled and diced
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth for non-vegetarian option
- 1 cup milk or a dairy-free alternative Adjust for dietary needs
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh herbs for garnish (optional) Use towards the end for added flavor
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
- Add the potatoes and zucchinis, and cook for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk and season with salt and pepper.
Serving
- Serve hot, garnished with fresh herbs if desired.
Notes
To store leftover soup, place it in an airtight container and refrigerate for up to 3 days or freeze for longer storage. Be sure to leave some space in the container as liquids expand when frozen.