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
  • 4 c vegetable stock
  • salt
  • pepper
  • 1 pound zucchini, diced
  • 1 T minced basil or pistou
Directions Heat oil, add onion, and sauté for 4-5 minutes. Add garlic and cook another 2 minutes.

Add potatoes, half the stock, and a dash of salt and pepper. Bring to a boil, lower heat, cover, and simmer about 25 minutes, until potatoes are tender.

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

Let the soup cool for at least half an hour before serving.

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 VegetarianAdapted from the recipe for "Chilled Potato and Zucchini Soup" in The Complete Italian Vegetarian Cookbook, by Jack Bishop – read my review.

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Potato zucchini soup recipe