Zucchini and Potato Soup

This creamy and delicious zucchini and potato soup uses just a few ingredients to make a beautifully flavored, hearty and delicious soup that brings you so much comfort in a bowl.

Course Soup

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Cook Time 30

Servings people

Calories 380kcal

Author Farah Abumaizar

Ingredients

2 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
4 small to medium zucchini, diced
2 potatoes, peeled and diced
4 cups chicken or vegetable stock 1 bouillon cubes dissolved in 4 cups hot water
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
pinch nutmeg, optional
1/2 cup heavy cream (whipping cream)

Instructions

In a large saucepan, heat the oil over medium heat until melted. Add the onion and cook until softened, 6-8 minutes, stirring frequently.
Add the garlic, and cook for another minute, then add the zucchini and potatoes and saute for 5 minutes.
Add the stock, salt, dried thyme, pepper and nutmeg. Stir to combine. Bring to a boil, then reduce heat to medium low and cover the pan, simmering for 20-25 minutes until vegetables are totally cooked through.
Stir in the cream, then use an immersion blender to blend the soup until pureed and creamy.

Video

Notes

Ingredient Notes:

Zucchini: Any kind will do — regular, yellow, or Middle Eastern koosa. No need to peel; the skin adds color and fiber.

Heavy cream: Gives the soup a velvety finish. You can replace it with half-and-half, milk, or coconut cream for a dairy-free option.

Recipe Notes:

-Cut the zucchini and potatoes into even-sized pieces so they cook evenly.

-For a thicker soup, simmer a few extra minutes uncovered after blending. If it’s too thick, add a splash of stock or water until you get your preferred consistency.

Storing Leftovers:

-Refrigerate any leftovers in an airtight container for up to 4 days. The flavor actually deepens as it sits.

-Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

-Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream to bring back the silky texture.

Nutrition