Super Easy Cream of Zucchini Soup

The thing I love the most about winter is that we eat a lot of soups and cream soups. Here comes my inspiration for making different soups, to try them all, if we can, like this delicious Cream of Zucchini Soup. I like soups very much, but I truly love cream soups. I love all of them. Normally cream soups are made with cream, but I don’t add cream. This way we can enjoy them every day. Soups are filled with vegetables, they’re delicious, cheap and so easy to make.

Ingredients:

• 3 zucchini
• 2 cloves of garlic
• 1 onion
• 1 potato
• salt and pepper to taste
• fresh parsley
• 2 bay leaves
• 1 L of water, 1 L of stock

Prepare every ingredient, to have them ready.

Chop the onion and garlic, cube the potato and the zucchini. Heat 1 tablespoon of olive oil in a pot and add the onion. Saute it for 7 minutes and add the garlic. Saute for 2 more minutes. Now, add the zucchini and potato cubes, season with salt and pepper, add the fresh parsley and bay leaves and stir. 

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At this point, you can add the stock and water and bring the soup to a boil. Cook the soup for 20 minutes, or until the potatoes are cooked through.

Now you take out the bay leaves. Let the soup cool for 10 minutes and then blend it, until you reach the desired consistency. Be sure to let it cool, you don’t want to add hot soup to your blender.

Serve warm with some toasted pumpkin and sunflower seeds on top, freshly ground pepper and some chili flakes.

And this is our Zucchini Cream Soup, comforting and super delicious at this time of year.

This soup is creamy without adding any cream to it. Doesn’t need any cream, it’s perfect just the way it is. Healthy and super tasty.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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Cream of Zucchini Soup

Yield: 3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 3 zucchini
• 2 cloves of garlic
• 1 onion
• 1 potato
• salt and pepper to taste
• fresh parsley
• 2 bay leaves
• 1 L of water, 1 L of stock

Instructions

1. Chop the onion and garlic, cube the potato and the zucchini. Heat 1 tablespoon of olive oil into a pot and add the onion. Saute it for 7 minutes and add the garlic. Saute for 2 more minutes.
2. Add the zucchini and potato cubes, season with salt and pepper, add the fresh parsley and bay leaves and stir.
3. Add the stock and water and bring the soup to a boil. Cook the soup for 20 minutes, or until the potatoes are cooked through.
4. Now you take out the bay leaves. Let the soup cool for 10 minutes and then blend it, until you reach the desired consistency.
5. Serve warm with some toasted pumpkin and sunflower seeds on top, freshly ground pepper and some chili flakes.
6. This soup is creamy without adding any cream to it. Doesn't need any cream, it's perfect just the way it is.

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