Creamy Zucchini Soup Recipe

Name: Creamy Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. nutmeg; 1 to 1 1/2 c. milk; 1 (14 oz.) chicken broth; 4 small red or 2 Russet potatoes; 2 Tbsp. vegetable oil; 1 c. chopped onion; 1/2 c. minced fresh parsley; 3 medium size chopped zucchini

Servings: persons

1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1 to 1 1/2 c. milk
1 (14 oz.) chicken broth
4 small red or 2 Russet potatoes
2 Tbsp. vegetable oil
1 c. chopped onion
1/2 c. minced fresh parsley
3 medium size chopped zucchini

1
In saucepan bring potatoes to boil; reduce heat.
2
Cover. Simmer 15 minutes.
3
Drain.
4
Peel and cut into chunks.
5
Set aside. In large saucepan, over medium heat, heat oil.
6
Add onion and zucchini.
7
Saute 5 minutes.
8
Stir in potatoes, broth, salt, pepper and nutmeg.
9
Bring to boil.
10
Reduce heat.
11
Cover and simmer 15 minutes.
12
Remove from heat.
13
Cool slightly.
14
Transfer mixture to blender or food processor.
15
Add parsley; puree until almost smooth.
16
Add milk.
17
Serve hot or chilled.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. nutmeg, 1 to 1 1/2 c. milk, and more.

Yes, Creamy Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Zucchini Soup

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