Description
A hearty and flavorful soup made with zucchini, potatoes, and herbs.
Ingredients
Scale
- 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