Soup with Trombetta Zucchini
In autumn, I love vegetable soups, warm, fragrant, and capable of warming up cooler days. Among all, the trombetta zucchini is one of my favorites: sweet, delicate, and perfect to pair with potatoes to get a creamy and genuine soup.
I always buy it at the start of the season and, to not miss its flavor in the colder months, I freeze it already peeled and diced. I like having it ready, because it instantly becomes the ideal ingredient for a healthy, comforting soup with a taste of home.
In this recipe, I propose my soup with trombetta zucchini and potatoes, a simple and light preparation, ideal for everyday lunches and dinners.
Try it and let me know what you think!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 21 oz trombetta zucchini
- 10.5 oz potatoes
- Half white onion
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 tbsp tomato paste
- 1 qt vegetable broth
- to taste salt
- to taste black pepper
- to taste dried parsley
Tools
- Knife
- Cutting board
- Pot
- Lid
- Wooden spoon
Steps
Peel the potatoes and the trombetta zucchini and cut them into cubes.
In a saucepan, heat the extra virgin olive oil, add the finely chopped onion and garlic. Let them soften, being careful not to burn them.
Add the diced potatoes to the sauté, stir, and let them flavor for a couple of minutes, then add the trombetta zucchini.
Also add the tomato paste and stir.
Pour hot vegetable broth until it covers the vegetables. Cook over medium heat for about 25 minutes, stirring occasionally, until the potatoes are soft and the zucchini is tender.
Our soup with trombetta zucchini is ready.
Adjust salt and pepper to taste. Serve the hot soup with a drizzle of raw oil and fresh chopped or dried parsley.
Enjoy your meal.
If you liked this recipe, you might be interested in:
Soups: 10 recipes to warm your winter dinners
Comfort food: 10 recipes that warm the heart
10 autumn soups rich in taste and flavor
Storage and Tips
Store in the fridge in an airtight container.
Consume within 2 days.
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