Ingredients with Measurements:
- 2 medium-sized zucchinis, chopped
- 2 medium-sized potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the chopped zucchinis and potatoes to the pot and stir.
4. Pour in the vegetable broth and add the dried thyme and oregano.
5. Bring the mixture to a boil and then reduce the heat to a simmer.
6. Cover the pot and let it cook for 20-25 minutes or until the vegetables are tender.
7. Turn off the heat and let the soup cool for a few minutes.
8. Using an immersion blender or transferring the soup to a blender, blend the soup until it is smooth.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add a can of drained and rinsed white beans for extra protein.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, croutons, grated Parmesan cheese
Pairings:
- This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
- A side salad with a vinaigrette dressing would be a great accompaniment to this soup.
Troubleshooting advice:
- If the soup is too thin, let it simmer uncovered for a few minutes to thicken it up.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
- Zucchini and potato soup is a classic Italian dish that has been enjoyed for generations.
Flavor profiles:
- This soup is savory and comforting with a hint of sweetness from the zucchini.
Serving suggestions:
- Serve this soup as a starter or as a main dish with a side salad or bread.
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Taste: Savory, Creamy, Comforting, Herbaceous, Earthy