How to make Italian Potato & Zucchini Soup

Delicate Italian Potato & Zucchini Soup, so easy to whip up using fresh zucchini and store cupboard constituents.

This warming and comforting haze is both delicate and succulent but there is no cream in sight!

I love to make this delicate zucchini haze for a quick lunch or light regale with lots of blunt chuck
for dunking.

You will not believe how important flavour is packed in this haze with just a many simple constituents.
I first tasted this haze in a small trattoria in Le Marche times agone

have been making it ever ago.

It’s delicate, smooth and succulent with a hint of parmesan and better yet it’shealthy.yup there is no cream in sight!

Oh and if you are looking for indeed further ways to use zucchini you’ve got to try our Grilled Zucchini Salad with Melon & Prosciutto( the perfect light lunch) and a great pairing with this haze.

Delicate ZUCCHINI haze

Zucchini( courgettes)-Medium to large sized
Onion- unheroic onion( or white in the UK)

Garlic-fresh, do not use garlic greasepaint as a cover because it just will not work. You need the fresh taste then.

Potato- the secret constituents to a delicate haze without cream. It gives you a luscious, silky smooth texture as well as adding flavour!

Chicken stock- use the loftiest quality you can get your hands on or manual if you have it.

Potato & Zucchini Soup

Zucchini potato haze simply made with zucchini, potato, garlic, onion and funk stock it’s comforting, warm and delicate


▢ 1 teaspoon olive oil painting
▢ 1 unheroic onion, diced( white onion UK)
▢ 2 cloves garlic, diced or grated
▢ 3 medium zucchini( courgettes), grated using a box grater( 900g/1.9 lbs)
▢ 1 large potato, cut into medium- sized gobbets
▢ 4 mugs funk stock( 1 litre)
▢ 1 teaspoon lately grated parmesan
▢ swab and pepper for seasoning
▢ 1 clump( 1 tbsp) adulation( voluntary)

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olive oil painting to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 nanosecond longer.

the grated zucchini and saute for 1- 2 twinkles.

the potatoes and funk stock and bring to boil. Once boiling turn down to a poach and poach for 20 twinkles.

Turn off the heat and using a handheld blender( absorption blender) blend the haze until smooth and delicate.

Stir in the grated parmesan and adulation if using and season with swab and pepper.

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Use high- quality funk stock for stylish flavour.

If your stock is high in sodium you presumably will not need to season with further swab so taste it before adding.

You can also use vegetable stock.

This haze is succulent served with a hunk of blunt chuck
or grilled ciabatta speckled in olive oil painting.

Serve with an redundant grating of parmesan, it melts on top and adds an redundant inelegant kick!

Leftovers can be stored in the fridge for 3- 4 days or firmed .

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