Zucchini Cream Soup

Zucchini cream soup is a delicate and nourishing dish, perfect as a starter or as a light first course. Here’s the recipe:

Ingredients

• 600 g of zucchini
• 1 medium potato
• 1 white onion
• 1 clove of garlic
• 500 ml of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese (optional)
• A pinch of nutmeg (optional)
• Basil or mint leaves for garnish (optional)

Preparation

1. Start by washing the zucchini well, then slice them into rounds or dice them, according to your preference.
2. Peel the potato and cut it into medium-sized cubes.
3. Peel and finely chop the onion and garlic clove.
4. In a large pot, heat the extra virgin olive oil and gently sauté the chopped onion and garlic until they become translucent. Be careful not to burn them.
5. Add the zucchini and potatoes to the pot, let them flavor for a few minutes.
6. Pour the vegetable broth into the pot, enough to cover the vegetables. Bring to a boil, then reduce the heat and let it simmer on medium-low for about 20-30 minutes, or until the potato and zucchini are soft.
7. Once the vegetables are cooked, use an immersion blender to blend everything until you get a smooth and homogeneous cream.
8. If the cream seems too thick, you can add some water or broth to reach the desired consistency.
9. Adjust the salt and pepper, and if you like, add a pinch of nutmeg.
10. Serve the zucchini cream soup hot, with a sprinkling of grated Parmesan and, if you like, garnished with basil or mint leaves.

Enjoy your meal!

Curiosity

Zucchini cream soup is also an excellent base for variations: you can enrich it with croutons, a tablespoon of ricotta to make it creamier, or even a bit of smoked salmon if you desire a touch of smoky flavor.