Name: All in One Pot Creamy Zucchini Soup
Total time: 45 min
Ingredients: 2-3 medium zucchinis, (sliced); 2-3 medium potatoes, (cubed); 1 onion, (sliced); 3 cloves garlic, (sliced); 2 cups chicken broth, (or vegetable broth); 1 cup water; 2 Tbsp olive oil; salt, (to taste); black pepper, (to taste); fresh parsley or dill, (coarsely chopped (for garnishing)); ½ cup half & half, (or sour cream, optional)

Creamy, healthy and tasty Zucchini Soup that’s made all in one pot!

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All in One Pot Creamy Zucchini Soup

Creamy, healthy and tasty Zucchini Soup that’s made all in one pot!

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Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: American, Soup

Allergy: Gluten Free, Nut Free, Vegetarian

Total Time: 45 minutes

Servings:

Calories: 111kcal

Equipment

knife
cutting board
Soup pot
ladle
blender
skillet

Ingredients

2-3 medium zucchinis, sliced
2-3 medium potatoes, cubed
1 onion, sliced
3 cloves garlic, sliced
2 cups chicken broth, or vegetable broth
1 cup water
2 Tbsp olive oil
salt, to taste
black pepper, to taste
fresh parsley or dill, coarsely chopped (for garnishing)
½ cup half & half, or sour cream, optional

Instructions

Slice 3 zucchinis and set a few slices aside for garnishing.
Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
Decorate each plate with fried zucchini slices and chopped dill or parsley.
Serve with toasted bread slices. Enjoy!