Creamy Zucchini Soup

⏱ 40 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 800 g courgettes
  • 200 g floury potatoes
  • 1 piece onion
  • 2 cloves garlic
  • 30 ml olive oil
  • 700 ml vegetable stock
  • 100 g cream cheese
  • 5 g salt
  • 1 pinch black pepper
  • 1 pinch freshly grated nutmeg
  • 15 ml lemon juice
  • 30 g pine nuts

Instructions

  1. Finely dice the onion and garlic. Peel the potatoes and cut into small cubes, then slice the courgettes about 2 cm thick — skin on, that is where the colour comes from.
  2. Warm the olive oil in a pot and sweat the onion over medium heat for 5 minutes until translucent. Add the garlic and give it one more minute, until fragrant.
  3. Add the potatoes and courgettes, pour in the stock and simmer covered for 18 minutes, until the potato cubes collapse under a spoon.
  4. Take the pot off the heat, stir in the cream cheese and blend until the soup turns glossy and silky. The potato starch does the thickening — no roux required.
  5. Season with salt, pepper, nutmeg and lemon juice. Do not skip the acid; without it the soup tastes flat.
  6. Toast the pine nuts in a dry pan until golden and scatter over the soup. To serve it chilled, let it sit in the fridge for 2 hours and taste again before serving — cold food needs more salt.
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Creamy Zucchini Soup
📖 Culinse
vegetariansoupquickeasy

Creamy Zucchini Soup

The answer to a glut of courgettes: blended with one floury potato and cream cheese into a silky, pale green soup. Serve it warm on a grey day or chilled when the heat sets in..

⏱

Cook time

40 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

205 kcal

Calories

6 g

Protein

11 g

Fat

20 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.00 · ~€0.75/serving
  • 🛒
  • 🛒

Instructions

  1. 1

    Finely dice the onion and garlic. Peel the potatoes and cut into small cubes, then slice the courgettes about 2 cm thick — skin on, that is where the colour comes from.

  2. 2

    Warm the olive oil in a pot and sweat the onion over medium heat for 5 minutes until translucent. Add the garlic and give it one more minute, until fragrant.

  3. 3

    Add the potatoes and courgettes, pour in the stock and simmer covered for 18 minutes, until the potato cubes collapse under a spoon.

  4. 4

    Take the pot off the heat, stir in the cream cheese and blend until the soup turns glossy and silky. The potato starch does the thickening — no roux required.

  5. 5

    Season with salt, pepper, nutmeg and lemon juice. Do not skip the acid; without it the soup tastes flat.

  6. 6

    Toast the pine nuts in a dry pan until golden and scatter over the soup. To serve it chilled, let it sit in the fridge for 2 hours and taste again before serving — cold food needs more salt.

Creamy Zucchini Soup Recipe | Culinse