Zucchini and Potato Soup
by Editorial Staff
Servings: 4
Cook: 1 hour
Ingredients
- Zucchini 2 pieces
- Potatoes 3 pieces
- Onion 1 piece
- Garlic 2 cloves
- Butter 1 tablespoon
- Chicken bouillon 1 l
- Cream 15% 100 ml
- Curry1 teaspoon
- Salt taste
- The ground black pepper taste
Directions
- Peel potatoes, onions and garlic, cut potatoes and onions into large cubes, chop the garlic. Wash the zucchini, cut into circles.
- Heat oil in a large saucepan over medium heat, sauté the onions until soft.
- Add chopped vegetables (potatoes and Itsuki
- ) and cook, stirring occasionally, for 5 minutes.
- Pour in broth, add curry, chopped garlic, salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Cook over low heat until vegetables are tender.
- Add cream, stir and bring to a boil.
- Remove from heat, let cool slightly.
- Using a blender, grind and mix the soup until smooth.
After the soup is ready, you can add cream and/or croutons before serving. You can use vegetable broth instead of chicken broth.
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