Description
A comforting and creamy soup featuring zucchini and potatoes, enhanced by fragrant herbs.
Ingredients
- 2 medium zucchinis, diced
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Sauté until onion is translucent.
- Add zucchini and potatoes. Cook for about 5 minutes.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and add thyme and basil. Simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, use starchy potatoes like Yukon gold. Adjust seasoning at the end and add a splash of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean