Creamy Zucchini Soup

Zucchini Soup

Serves 4. Makes a great appetizer!
Preparation time 15 minutes.  Cooking time 30 minutes.

Zucchini and squash may be used together for a tastier soup!

  • 4 medium size potatoes washed, peeled and quartered
  • 2 garlic minced
  • 1/3 cup olive oil
  • 1 pat of butter
  • 2 onions peeled and thinly sliced (May substitute with leeks. Thinly slice and soak in water to remove dirt.)
  • 6 zucchini sliced into thin circles (peeled optional)
  • 1 cup milk
  • 1 1/2 cup water
  • 1 tsp salt (to taste)
  • 1/4 tsp cracked pepper
  • 1/3 cup grated parmesan cheese
  • Garnish with parsley, cilantro, or pesto
  1. Wash, peel and quarter potatoes. In a medium size pan add 5 cups of water to potatoes, cover, allow to boil over medium heat for 20 minutes. Potato should permit a fork to pierce it with just a slight  resistance.
  2. Meanwhile, over medium heat place a large sauce pan and add olive oil, butter, garlic, onion (or leeks). Allow to saute for 3 minutes.

    saute garlic, onion in oil then add sliced zucchini

  3. Add zucchini slices, and sautee` for another 5 minutes.
  4. Turn off burner, remove potatoes from heat. Carefully drain water into sink. Place potatoes into blender.
  5. Remove zucchini and onions from heat and turn off stove top.
  6. Place zucchini and leek (or onion) into a food processor. Cover food processor and blend vegetables for about 30 seconds.
  7. Turn on stove to medium heat, place large sauce pan and return blended vegetables to sauce pan.
  8. Add milk and water.
  9. Season with salt and pepper.
  10. Stir in parmesan cheese
  11. Allow to warm on stove top on medium heat for 10 minutes.
  12. Place into individual soup bowls. Garnish with drizzled olive oil, chopped cilantro / parsley or a dab of pesto!