Enjoy this simple yet incredibly delicious Zucchini and Potato Soup recipe that you’ll want to cook three times a week! With a mix of fresh vegetables and a hint of smoky flavor, this soup is not only hearty but also bursting with nutrients. Perfect for any season, this dish is easy to make and will quickly become a family favorite.
Ingredients
- 5-7 potatoes
- 1 onion
- Olive oil, for frying
- 1 carrot
- 2-3 zucchini
- 700ml (2.5 cups) water
- Fresh parsley, chopped
- Bread (for crunchy snacks)
- Olive oil (for frying bread)
- 1-2 tomatoes
- 2 cloves of garlic
- Salt, to taste
- Black pepper, to taste
- Smoked paprika, to taste
- Additional garlic and parsley for garnish
Directions
Prepare the Potatoes:
- Peel and Cut:
- Peel and cut the potatoes into bite-sized pieces.
- Cook Potatoes:
- Cook the potatoes in boiling water for 10-12 minutes, until they are partially tender. Drain and set aside.
Cook the Onions:
- Heat Oil:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Fry Onions:
- Add the chopped onion and fry for 3-4 minutes until it becomes translucent.
Add the Carrot:
- Grate and Add:
- Peel and grate the carrot, then add it to the pot.
- Fry Carrot:
- Fry for an additional 5-7 minutes until the carrot softens.
Add the Zucchini:
- Cut and Add:
- Cut the zucchini into bite-sized pieces and add to the pot.
- Cook Zucchini:
- Cook for 10-12 minutes until the zucchini is tender.
Combine with Potatoes and Simmer:
- Add Potatoes and Water:
- Add the cooked potatoes to the pot along with 700ml (2.5 cups) of water.
- Simmer:
- Cover the pot and cook for 15-20 minutes, until all the vegetables are tender and the flavors have melded together.
Add Parsley:
- Stir in Parsley:
- Stir in the chopped fresh parsley and cook for an additional 5 minutes.
Prepare Crunchy Bread Snacks:
- Cut and Fry Bread:
- Cut the bread into slices and fry in olive oil on both sides until golden brown and crispy.
Blend the Soup:
- Add Tomatoes and Garlic:
- Add 1-2 chopped tomatoes and 2 minced garlic cloves to the soup.
- Season:
- Season with salt, black pepper, and smoked paprika to taste.
- Blend:
- Use a hand mixer to blend the soup until smooth and creamy.
Serve:
- Garnish:
- Garnish the soup with additional garlic and parsley if desired.
- Serve Hot:
- Serve hot with the crunchy bread snacks on the side.
Serving Suggestions
- Pair with a fresh green salad for a complete meal.
- Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Cooking Tips
- Ensure all vegetables are tender before blending for a smooth consistency.
- Adjust the seasoning to your taste preferences.
Nutritional Benefits
- Potatoes: Rich in vitamins C and B6, and a good source of fiber.
- Zucchini: Low in calories and high in antioxidants.
- Carrot: Provides beta-carotene and fiber.
Dietary Information
- Vegetarian: Yes
- Vegan: Ensure the bread is vegan-friendly and omit dairy toppings.
- Gluten-Free: Use gluten-free bread for crunchy snacks.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
- Freeze the soup for up to 2 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with vegetables and low in calories.
- Easy to Make: Simple steps and minimal ingredients.
- Delicious: Rich in flavor with a hint of smokiness from the paprika.
Conclusion
This Zucchini and Potato Soup is a hearty, nutritious, and delicious dish that’s perfect for any time of the year. Easy to prepare and packed with flavor, it’s sure to become a favorite in your household. Enjoy!