Potato And Zucchini Soup Food

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ZUCCHINI/POTATO SOUP



Zucchini/Potato Soup image

When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield about 2 quarts.

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini (about 1 pound), thinly sliced
1 large potato, peeled, halved and thinly sliced
1 large onion, thinly sliced
3 large eggs
2 tablespoons lemon juice
2 teaspoons dill weed
Salt and pepper to taste

Steps:

  • In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI POTATO AND PARMESAN SOUP



Zucchini Potato and Parmesan Soup image

Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.

Provided by Lori Bailey

Categories     Vegetable

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes (1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

  • Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
  • Cook stirring often, until the onions are translucent, about 5 minutes.
  • Stir in zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer, partially covered, until the potatoes are tender about 15 minutes.
  • Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.

POTATO AND ZUCCHINI SOUP



Potato and Zucchini Soup image

I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.

Provided by AussieGal Tracey

Categories     Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion
3 large zucchini
3 large potatoes
3 chicken stock cubes
3 tablespoons cream
1 tablespoon butter
2 1/2 cups water, to cover
salt and pepper

Steps:

  • Chop vegies as roughly as you like.
  • Saute with a tablespoon of butter.
  • Add enough water to cover, add stock cubes.
  • Cook until tender.
  • Blend and mash the vegies (with fluid still in pot).
  • Add the cream to taste (put more in if you prefer it creamier).
  • Serve with salt and pepper to taste.

Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6

SPICY ZUCCHINI, PEPPER AND POTATO SOUP



Spicy Zucchini, Pepper and Potato Soup image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

1 large red frying pepper or red bell pepper, for roasting
3 tablespoons extra-virgin olive oil
1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings
2 mild green frying peppers (cubanelle), thinly sliced into rings
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tablespoons finely chopped rosemary
A few sprigs thyme, leaves picked and finely chopped
2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
2 to 3 cups chicken or vegetable stock
Fresh sweet basil leaves, shredded or torn, for garnish
Crusty bread or fresh baguette, for serving

Steps:

  • Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
  • Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
  • Cool completely and store for make-ahead meal.
  • Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

KALE, ZUCCHINI AND POTATO SOUP



Kale, Zucchini and Potato Soup image

Puree zucchini and kale with potato for a rich and creamy soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups chopped zucchini
1 1/2 cups firmly packed chopped kale or baby kale, plus more, thinly sliced, for serving
1/4 to 1/2 cup heavy cream
Cayenne or paprika, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with cayenne or paprika and topped with sliced kale.

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

DILL-ICIOUS ZUCCHINI POTATO SOUP



Dill-icious Zucchini Potato Soup image

This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Provided by Jennifer Jameson

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

Time 35m

Yield 4

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini, diced
1 large potato, diced
1 large onion, chopped
3 eggs
2 tablespoons lemon juice
1 ½ teaspoons dried dill weed
salt and ground black pepper to taste

Steps:

  • Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  • Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g

ZUCCHINI, POTATO, AND CILANTRO SOUP



Zucchini, Potato, and Cilantro Soup image

Categories     Blender     Citrus     Herb     Onion     Pepper     Potato     Vegetable     Sauté     Quick & Easy     Low Cal     High Fiber     Bon Appétit

Yield 4 (first-course) servings

Number Of Ingredients 9

3 tablespoons butter
1 tablespoon (or more) chopped jalapeño chile with seeds
1/4 teaspoon (generous) fennel seeds
1 (7- to 8-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
1 cup chopped green onions
2 1/2 cups low-salt chicken broth
1/2 cup (packed) fresh cilantro
1 teaspoon (or more) fresh lime juice

Steps:

  • Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
  • Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

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