Potato and Zucchini Cream Soup







A recipe allowed in a / diet.

A rich, creamy soup, perfect for when you want to include some much-needed veggies into your diet. Its main ingredients are potato, zucchini, and celery, and they are flavored with garlic, butter, and a touch of ginger. You can pack it to work and serve it for lunch, or even save it for dinner.

Nutritional Chart

Calories: 365 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 21 g
  • 39 g

Ingredients Needed for Potato and Zucchini Cream Soup

2 potatoes, sliced
2 ounces of celery root, sliced
2 fresh thyme sprigs
1 zucchini, small cubes
1 tablespoon vegetable oil
1 onion, chopped
2 teaspoons of butter
1 teaspoon cumin seeds
1 tablespoon lemon juice
1 cup heavy cream
1 cup vegetable stock
1 tablespoon olive oil
3.5 ounces of rice, cooked
2 garlic cloves, crushed
1 teaspoon ginger, chopped

How to Make Potato and Zucchini Cream Soup

  1. Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.
  2. Add a pinch of salt, potatoes, celery, and fresh thyme sprigs. Stir and bring to a boil.
  3. Add the cubed zucchini and boil until soft.
  4. Heat the vegetable oil in a skillet over medium heat. Add the onion, along with 1 teaspoon of butter. Wait for the butter to melt.
  5. Add the cumin seeds, lemon juice, and cook for 5 minutes.
  6. Add the boiled veggies in a large blender. Pour the heavy cream and vegetable stock.
  7. Add the cooked rice, garlic, and ginger. Season with salt, pepper, add the remaining butter and a hint of olive oil.
  8. Blend everything until smooth and creamy.
  9. Serve with croutons!

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 2

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top