Creamy zucchini soup

Name: Creamy zucchini soup
Ingredients: 2 medium zucchini (600 g); 2 medium potatoes (300 g); 1 medium onion (150 g); 1000 ml water; 1 teaspoon salt; 1 teaspoon dried lovage; 2 garlic cloves

Soups - Creamy zucchini soup by Teodora E. - Recipia

Evenly cut rounds cook at the same rate; creamy zucchini soup is blended with potatoes and onion until smooth. All the cooking water goes into the blender, and you can taste the garlic and lovage in the warm purée, which stays thick enough for croutons. I choose small, firm zucchini with smooth skin. Prep: 15 minutes. Cook: 35 minutes. Total time: 50 minutes. Serves: 4. About 100 kcal and 3 g protein per serving.

Ingredients

2 medium zucchini (600 g)
2 medium potatoes (300 g)
1 medium onion (150 g)
1000 ml water
1 teaspoon salt
1 teaspoon dried lovage
2 garlic cloves

Preparation

1. Peel the zucchini and cut them into rounds. Peel the potatoes and cut them into larger cubes, then halve the onion. 2. Put the potatoes and onion in a pot with 1000 ml water and 1 teaspoon salt. Boil for 15 minutes, until the potatoes start to soften. 3. Add the zucchini and boil for another 20 minutes, until all the vegetables are soft. 4. Put the cooked vegetables in a blender with the peeled garlic and lovage. Pour in the water they cooked in and blend until smooth.

Notes

I add the croutons to the bowl just before serving, so they stay crunchy. The soup keeps for up to 3 days in the fridge in a covered container. Small, firm zucchini have less watery flesh; with very large ones, remove the seedy part if it’s soft and watery. I don’t cut the 15 minutes for the potatoes short, the cubes need to be soft before the rounds go in. Sometimes zucchini are bitter; if they taste bitter when you cut them, set them aside.