There’s something incredibly comforting about a warm bowl of Zucchini Potato Herb Soup, especially on a chilly evening or after a long day. The moment you take that first spoonful, you’re greeted with a hearty flavor that’s both satisfying and nourishing. I remember the first time I made this soup; it was a last-minute decision, and I was pleasantly surprised by how quickly it came together. Packed with nutritious veggies and fragrant herbs, it’s not just delicious—it’s also a great way to sneak in those healthy greens! This soup has become a staple in my kitchen, perfect for cozy dinners or meal prepping for the week. I love how versatile it is, and it never fails to warm my soul and fill my belly. Trust me, you’re going to want this recipe in your repertoire!
Ingredients List
- 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
How to Prepare Zucchini Potato Herb Soup
- First things first, let’s heat up the olive oil! In a large pot, warm it over medium heat. You want it nice and toasty, but not smoking.
- Now, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion turns translucent and your kitchen starts smelling heavenly.
- Next, it’s time to add the star players: the diced zucchinis and potatoes. Stir them all together, and let them cook for about 5 minutes. This step is crucial as it brings out the flavors!
- Pour in the vegetable broth, and bring it all to a bubbling boil. Oh yes, that’s the sound of deliciousness coming together!
- Once it’s boiling, lower the heat and sprinkle in the dried thyme and basil. Let everything simmer gently for about 20 minutes. This is when the magic happens—your veggies will become tender and the flavors will meld perfectly.
- After the simmering, grab your immersion blender and blend the soup until it’s beautifully smooth. If you don’t have one, you can carefully transfer the soup in batches to a regular blender.
- Finally, season it with salt and pepper to your liking. Give it a taste, and if it needs a little extra love, don’t hesitate to adjust!
- Serve your warm, creamy soup hot, garnished with fresh parsley. Enjoy every comforting spoonful!
Why You’ll Love This Recipe
- Quick and easy to prepare: You can whip this up in no time, making it perfect for busy weeknights!
- Flavorful and hearty: Every spoonful is packed with comforting flavors that will warm you up from the inside out.
- Packed with vegetables: Zucchini and potatoes are just the start—this soup is a great way to sneak in more veggies!
- Vegetarian-friendly: It’s a wholesome choice for everyone, whether you’re a full-time vegetarian or just looking to cut back on meat.
- Great for meal prep: Make a big batch and enjoy it throughout the week, saving you time and effort on those busy days.
Tips for Success
To make your Zucchini Potato Herb Soup absolutely perfect, here are a few of my best tips! First, don’t skip on the sautéing step; it really enhances the flavor of the onion and garlic and sets a solid base for your soup. If you want to spice things up, feel free to add a pinch of red pepper flakes for a subtle kick!
When blending, I highly recommend using an immersion blender for convenience, but if you’re using a regular blender, let the soup cool slightly before blending in batches to avoid any hot splashes—safety first! Also, consider adding a splash of lemon juice or a dollop of sour cream before serving for a zesty twist and extra creaminess. And remember, garnishing with fresh parsley not only looks beautiful but adds a lovely freshness to every bowl. Happy cooking!
Variations of Zucchini Potato Herb Soup
If you’re looking to switch things up with your Zucchini Potato Herb Soup, there are so many fun variations to try! For a different flavor profile, experiment with fresh herbs like dill or cilantro instead of thyme and basil. Want a little heat? Toss in some paprika or red pepper flakes for a spicy twist! You can also add other veggies like carrots, spinach, or bell peppers to pack in even more nutrition. For a creamy version, stir in a splash of coconut milk or heavy cream just before serving. The possibilities are endless—get creative and make it your own!
Storage & Reheating Instructions
Storing your Zucchini Potato Herb Soup is super easy! Just let it cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for about 3-4 days, so enjoy those delicious leftovers! If you want to save some for later, this soup freezes wonderfully. Simply portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, just thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave. Give it a good stir, and it’s ready to warm your soul again!
Nutritional Information
Here’s a quick look at the nutritional values for a serving of Zucchini Potato Herb Soup. Each cup packs in approximately 150 calories, with about 6 grams of fat and 3 grams of protein. You’ll also find around 22 grams of carbohydrates, along with 4 grams of fiber to keep you feeling full and satisfied. Remember, these values are estimates and can vary based on the specific ingredients you use. It’s a nutritious choice that fuels your body while warming your heart!
FAQ Section
Can I substitute the vegetable broth with chicken broth?
Absolutely! If you’re not vegetarian, chicken broth will add an extra layer of flavor. Just keep in mind it will change the soup’s dietary profile.
What if I don’t have an immersion blender?
No worries! You can transfer the soup carefully to a regular blender in batches. Just let it cool slightly first to avoid any hot splashes. Blend until smooth, and then return it to the pot.
How many servings does this recipe make?
This Zucchini Potato Herb Soup yields about 4 servings. It’s perfect for cozy dinners or meal prep! You can easily double the recipe if you want to have leftovers for the week.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in some carrots, spinach, or even bell peppers for added nutrition and flavor. Just remember to adjust cooking times if you add veggies that take longer to soften.
How should I store leftovers?
Store any leftover soup in an airtight container in the fridge for about 3-4 days. If you want to keep it longer, it freezes beautifully for up to 3 months. Just thaw it in the fridge before reheating!
Zucchini Potato Herb Soup: 7 Warmth-Filled Comfort Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful soup made with zucchini, potatoes, and 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
- Store leftovers in an airtight container in the fridge.
- This soup can be frozen for later use.
- Adjust herbs according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Zucchini Potato Herb Soup