Zucchini – Potato Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g zucchini
- 400 g potato (s)
- 2 cloves garlic, more or less
- 50 ml sweet cream
- 750 ml vegetable stock
- chives
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and potatoes and cut into small pieces. Put both in the saucepan with the vegetable stock. Let everything simmer for about 15-18 minutes. Add the garlic cloves if you like. A few more, too. You can of course leave them out.
- When the vegetables are soft, stir everything with the hand blender to a creamy mass. Add the cream and pour the soup into plates.
- Garnish with chives. Is a great food combining food, very cheap, very low in calories and also made quickly!
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