Light, velvety, and gently creamy, this zucchini soup tastes far more indulgent than its 30 calories per 100 grams would suggest. Boiled potatoes give it body, a swirl of cream makes it silky, and smoked paprika adds a warm, savory depth. It is the perfect bowl for a light lunch or a cozy starter on a cool evening. If you love easy zucchini dishes, you will also enjoy our Grilled Zucchini Skewers with Feta.
Ingredients
- 3 young zucchini
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 potatoes
- 100 ml (1/3 cup + 1 tbsp) cream (20%)
- 200 ml (3/4 cup + 1 tbsp) meat or vegetable broth
- Smoked paprika, dried garlic, salt, and pepper to taste
- Oil for frying
Instructions
- Sauté the chopped onion, garlic, and half the zucchini in oil until soft.
- Add the broth, the remaining zucchini, and spices; stew about 20 minutes over medium heat.
- Boil the potatoes separately until tender.
- Add the potatoes to the vegetables and blend until smooth.
- Stir in the cream and mix well.
Tips
- Blend the soup thoroughly, then pass it through a fine sieve for a truly silky texture. For more soup-making guidance, the recipes at allrecipes.com are a great resource.
- Add the cream off the heat so it stays silky rather than splitting — then reheat gently if needed. Check usda.gov for reliable nutrition data on your ingredients.
- Craving more zucchini? Try our Savory Zucchini Crepes with Garlic-Dill Sauce and Crispy Zucchini Rolls with Garlic Sauce.
Nutrition: per 100 g: 30 kcal, protein 0.8 g, fat 1 g, carbs 3 g.