Dill Icious Zucchini Potato Soup Recipes

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ZUCCHINI SOUP I



Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

  • In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
  • In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
  • When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

ZUCCHINI AND POTATO SOUP



Zucchini and Potato Soup image

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Provided by Alexandra

Categories     Dinner     Lunch     Main     Soup

Time 30m

Number Of Ingredients 8

1 tbsp extra virgin olive oil (See Note 1)
700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
1 medium brown/yellow onion - roughly chopped
2 cloves garlic - roughly chopped
1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
2 1/4 cups (560 ml) vegetable stock (See Note 2)
2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
sea salt and freshly ground black pepper - to taste (See Note 4)

Steps:

  • Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
  • Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
  • Add the parsley, and blend the soup until smooth.
  • Check the seasoning is to your liking, and serve with a garnish of your choice.

Nutrition Facts : Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 548 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

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