Zucchini and potato soup
Description
A hearty first course. In summer, during zucchini season, many gardeners face the dilemma of what to cook with zucchini. Fried pancakes and stews get boring. If this situation sounds familiar, try my recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel all the vegetables and rinse them with water.
- 2
Step 2
Finely chop the onion and grate the carrot on a coarse grater. Place the vegetables in a saucepan and sauté in sunflower oil.
- 3
Step 3
Cut the zucchini into small pieces and place in a saucepan, then sauté slightly together with onion and carrot.
- 4
Step 4
Cut the potatoes into pieces, and slice each garlic clove into 4 parts. Add them to the pan with the other vegetables. Add salt.
- 5
Step 5
Pour in water to cover, and simmer for 40 minutes over low heat, covered.
- 6
Step 6
The zucchini soup is ready. All that's left is to turn it into a puree.
- 7
Step 7
For this, blend the soup using an immersion blender.
- 8
Step 8
The zucchini soup puree is ready. Serve it hot, garnished with fried zucchini slices or a sprig of parsley.