Savory Zucchini Potato Soup

by Barbara Rybicki 12/21/2020

Photo by Louis Hansel @shotsoflouis on Unsplash

Looking for a soup for all seasons? Let Zucchini Potato Soup fill the bill. It's low-fat and light yet filling. It's power-packed with nutritious goodness, and enhanced with the perfect blend of spices and herbs.

This recipe serves a party of 6 or more. If you have a food processor or a blender, you can make it. Here's how.

Step 1: Gather Your Ingredients

To create a robust soup base, you will need:

5 medium-sized zucchini squashes

4 large carrots

2 white or yellow onions

5 medium-sized potatoes

½ cup fresh parsley, chopped

½ cup fresh basil, torn or chopped

2 Tbsp. tarragon and a pinch of cayenne pepper

Organic, cold-pressed olive oil

A clove of garlic, chopped

Pepper and salt

Step 2. Prepare the Vegetable Broth

Wash and coarsely chop your zucchini squashes, potatoes, carrots and onions. There is no need to peel the potatoes unless you prefer doing so. Sauté these vegetables together with a generous dash of your best olive oil, or heat them up in a non-stick pot if you'd prefer to go oil-free. As your vegetables become just slightly browned, add the parsley, pepper and salt.

Add enough water to cover these ingredients and create a savory broth.

Cover the pot.

Allow broth to simmer for 25 minutes.

Drain, while reserving the broth.

Step 3. Prepare the Hearty Soup

Sauté the chopped clove of garlic in a pan lightly lined with olive oil until the garlic is golden brown. Add the zucchini-carrot-potato mix. Toss in the chopped basil and tarragon.

Add a pinch of cayenne pepper and salt and pepper to taste.

Stir well.

Blend reserved vegetable broth into the soup.

Step 3. Simmer and Cool

Allow soup to simmer, partially covered, for 15 minutes.

Let the soup cool down. Pour just over half of the cooled soup into a food processor and purée the mix.

Pro tip: Why cool the soup before pouring it into a food processor or blender? Steam can quickly rise out of hot mixes and fill up the machine, splatter out and cause burns. Plus, pouring anything super hot into machines with plastic parts just isn't an appealing idea, even if the machine parts are all food-safe. So, if you want to speed the cooling process, use ice and a large spaghetti strainer and pour the mix through it.

Step 4. Heat and Serve

Add the puréed part of the mix back into the pot with the rest of the soup.

Heat and stir for 3 minutes.

Serve hot. This soup goes well with a fluffy bowl of couscous, rustic rolls or homemade bread.

Recipes

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About the Author

Barbara Rybicki

I am originally from Poland but have been a Grafton resident for almost thirty years.

I come from the Hospitality Business. I used to work in 5 Star Marriott Hotel Management. That experience taught me how to provide excellent customer service. That "Marriott" way of doing business instilled in me over the years helps me tremendously to succeed as a local real estate broker.

Nothing is more exciting to me than gratifying feeling I get from helping people reach their real estate needs and dreams. You can count on me to always do what is in your best interest. I will be there for you throughout the entire transaction making sure you understand each step of the buying or selling process. I will guide you with great communication skills and hard work ethic.

I have not only passion for my job but also extensive real estate expertise. Whether it is preparing and staging your home to sell for top dollar or helping you purchase a perfect home, feel free to reach out to me so we can start this process together.

I specialize in marketing and selling residential real estate in Grafton, Upton, Northborough, Westborough, Southborough, Shrewsbury, Milford, Hopkinton and Metro West area.