Zucchini Potato Soup Food

ZUCCHINI/POTATO SOUP

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.

POTATO AND ZUCCHINI SOUP

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.

ZUCCHINI & POTATO SOUP

Steps:

• Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender.
• Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes.
• Remove from the heat then pour half of mixture into food processor or blender and process until smooth.
• Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.

KALE, ZUCCHINI AND POTATO SOUP

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 POTATO AND PARMESAN SOUP

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.

ZUCCHINI/POTATO SOUP

Steps:

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

ZUCCHINI, POTATO, AND CILANTRO SOUP

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.

ZUCCHINI AND ROSEMARY SOUP

Steps:

• Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
• Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

CREAMY SWEET POTATO ZUCCHINI SOUP

Steps:

• Sauté onion until transparent.
• Add the zucchini, sweet potato, and carrot.
• Sauté for about 20 minutes, then add water, sherry, and milk.
• Cover pot and let simmer for about a half hour.
• Once everything is soft, puree with immersion blender.
• Taste and adjust seasonings.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP

Steps:

• In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
• Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
• Add zucchini, potatoes, and parsley.
• Add tomatoes and mix together.
• Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
• Season with salt and pepper.
• Remove from heat and serve.

ZUCCHINI AND POTATO BAKE

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.

GARDEN VEGGIE ZUCCHINI SOUP

Steps:

• Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
• Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.