The zucchini soup is perfect for those who want to eat healthy, tasty, and light. This recipe can be served hot or cold; it is a dish that satisfies without being heavy.
If you like this recipe, don’t forget to check out the recipe:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 138.00 (Kcal)
- Carbohydrates 20.60 (g) of which sugars 0.82 (g)
- Proteins 4.76 (g)
- Fat 5.16 (g) of which saturated 0.77 (g)of which unsaturated 0.24 (g)
- Fibers 3.20 (g)
- Sodium 592.37 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz zucchini
- 7 oz potatoes
- to taste extra virgin olive oil
- to taste salt
- 2 cups water
Tools
- 1 Pot 3 qt
- 1 Blender
- 1 Knife
- 1 Cutting Board
- 1 Whisk
Procedure
The preparation is very easy, but the taste is unbeatable by following my advice
To speed up the cooking of the soup, I suggest cubing both the potato and the zucchini into 1-inch pieces so they will cook faster.
Put a pot on the stove with a drizzle of oil and heat it up; when it is at temperature, sauté the zucchini for a couple of minutes so that they brown and become flavorful.
When the zucchini start to brown, pour in the water and the cubed potato and cook until the potatoes can be easily pierced with a fork (10-15 minutes depending on their size)
When the potatoes are cooked, pour everything into the immersion blender’s cup but keep aside half of the water.
Add the cooking water little by little while blending the vegetables to get the desired consistency.
Too much water might make the soup too liquid. If this happens, don’t worry, just put the soup back on the stove over high heat to thicken it. Stir continuously as it could stick to the bottom of the pot.
Your zucchini soup is ready!
Plating Tips:
Place warm croutons on top of the zucchini soup with a drizzle of raw olive oil and a sprinkle of fresh ground pepper. If you want to serve the soup in the summer, you can add some mint to the zucchini and decorate the dish with mint leaves.
You can complete the dish with homemade garlic croutons.
Which wine to pair with zucchini soup:
A white wine with aromatic notes, such as Riesling, which with its fruity hints combined with aromas of butter and honey. Riesling can give its best with adequate bottle aging, during which its aromas become more intense and complex.
