Summer mashed soup with potatoes and zucchini
Description
Hearty and aromatic soup. Vegetable cream soups are a great option in summer when your family doesn't have a huge appetite in hot weather. The abundance of vegetables, nutritious chicken broth, and a smooth creamy texture will surely delight everyone you serve this potato and zucchini soup to. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Peel the potatoes and cut into 1 cm cubes. Wash the zucchini and slice into 1 cm thick rings.
- 2
Step 2
2. In a large saucepan over medium heat, melt the butter. Add chopped green chili, ground garlic, potatoes, and zucchini. Cook, stirring, for about 2 minutes.
- 3
Step 3
3. Add broth and black pepper to the mixture (those who like spicy soups can also add a pinch of red ground pepper). Bring the mixture to a boil. Cover with a lid and simmer over very low heat for at least 15 minutes, until the vegetables become tender.
- 4
Step 4
4. Let the soup cool slightly and pour it into a blender. Blend until smooth purée consistency.
- 5
Step 5
5. Pour the ready soup puree into bowls, add lime juice and salt to taste if desired, and serve with herbs and croutons.