Zucchini Potato And Ham Soup Food
ZUCCHINI AND POTATO SOUP
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
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
ZUCCHINI, POTATO AND HAM SOUP
Make and share this Zucchini, Potato and Ham Soup recipe from Food.com.
Provided by katie in the UP
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan heat olive oil over medium heat.
- Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the potatoes and zucchini and season with salt.
- Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
- Using a hand held blender, partially puree the soup, leaving some chunks.
- Stir in the ham, dill and nutmeg.
Nutrition Facts : Calories 378.4, Fat 14.1, SaturatedFat 4.3, Cholesterol 53.3, Sodium 552.6, Carbohydrate 42.9, Fiber 6.5, Sugar 6.5, Protein 21.9
POTATO AND ZUCCHINI SOUP
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
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
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