Potato Zucchini Soup

An easy, incredibly flavorful soup that tastes best just barely warm. Potato zucchini soup
Yield 4-6 servings
Time 1 hour
  • medium pot with lid
  • wooden spoon
  • 3 T olive oil
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 4 medium potatoes, scrubbed and diced
  • 3½ c vegetable stock or water
  • salt
  • pepper
  • 1 pound zucchini, diced
  • 1 T minced basil or pistou
  • a few T sliced or diced tomato, for garnish
Directions Heat oil, add onion, and sauté for 4 minutes. Add garlic and cook another 2 minutes. Add potatoes, 1½ c liquid, salt, and pepper, bring to a boil, lower heat, cover, and simmer about 25 minutes, until potatoes are cooked.

Add the rest of the water along with zucchini and basil and simmer, uncovered, about 10 minutes, until zucchini is just tender.

Let the soup cool for at least an hour, then garnish and serve warm.

Notes The original recipe calls for this soup to be served chilled, but I find that it’s not nearly as good as when it’s at room temperature. It also loses flavor if you refrigerate and then reheat it, so try to serve it the same day you make it.

Complete Italian VegetarianThis recipe, originally called "Chilled Potato and Zucchini Soup," was adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop – read my review.

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