Creamy Cajun Zucchini And Potato Soup Recipes

CREAMY ITALIAN POTATO & ZUCCHINI SOUP

Creamy Italian Potato & Zucchini Soup image

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy

Provided by Emily Kemp

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 yellow onion (, diced (white onion UK))
2 cloves garlic (, minced or grated)
3 medium zucchini (courgettes) (, grated using a box grater (900g/1.9 lbs))
1 large potato (, cut into medium-sized chunks)
4 cups chicken stock ((1 litre))
1 tbsp freshly grated parmesan
salt and pepper for seasoning
1 knob (1 tbsp) butter ((optional))

Steps:

Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
Add the grated zucchini and saute for 1-2 minutes.
Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
Stir in the grated parmesan and butter if using and season with salt and pepper.

Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CREAMY CAJUN ZUCCHINI AND POTATO SOUP

Creamy Cajun Zucchini and Potato Soup image

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Provided by Sgt. Pepper

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

25 g butter
100 g onions
1 garlic clove (add more if you like)
2 potatoes, cubed
2 -3 zucchini
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
1 pinch cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon basil
salt
175 ml cream

Steps:

Melt butter in a pan, add onions and garlic.
Sauté for 5 minutes and then add potatoes.
Take about 100g potatoes after 8-10 minutes and put aside.
Add zucchini and cook for 3 minute.
Meanwhile heat chicken broth, herbs and spice in a pot.
Add vegetables from the pan and bring to boil.
Reduce heat and leave to cook for 40 minutes.
Fill in a blender and puree.
Reheat the soup and add the cream.
Do not boil!
Serve in bowls decorated with the leftover potato cubes.

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