Who said that creams or velvety soups are only for winter? Now it’s zucchini season, and there are plenty in the garden, so to vary, I prepared a potato, mint, and zucchini cream. Tasty, delicate, and fresh thanks to the addition of mint.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 3 people
- Cuisine: Italian
Ingredients
- 10.5 oz Potatoes
- 10.5 oz Zucchini
- White onion
- 4.23 cups Vegetable broth
- 20 leaves Mint
- to taste Salt
Preparation
Start by cleaning and chopping the white onion.
Then clean the potatoes and cut them into cubes about half an inch on each side so that they cook faster.
Place both the onion and the potatoes in a pot with the broth and cook for 10 minutes.
In the meantime, wash, clean, and cut the zucchini into pieces the same size as the potatoes.
Throw them in the broth and cook everything for another 10 minutes.
Now add the mint leaves and blend with an immersion blender.
Salt to taste and put back on the stove for another 5 minutes over high heat.
You can serve the potato, mint, and zucchini velvety soup hot or slightly warm, perhaps with a sprinkle of grated grana cheese and some croutons.
