Creamy Cajun Zucchini and Potato Soup

Total Time
45mins
Prep 5 mins
Cook 40 mins

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Ingredients Nutrition

Directions

  1. Melt butter in a pan, add onions and garlic.
  2. Sauté for 5 minutes and then add potatoes.
  3. Take about 100g potatoes after 8-10 minutes and put aside.
  4. Add zucchini and cook for 3 minute.
  5. Meanwhile heat chicken broth, herbs and spice in a pot.
  6. Add vegetables from the pan and bring to boil.
  7. Reduce heat and leave to cook for 40 minutes.
  8. Fill in a blender and puree.
  9. Reheat the soup and add the cream.
  10. Do not boil!
  11. Serve in bowls decorated with the leftover potato cubes.
Most Helpful

5 5

Awesome. I made a huge batch because the zucchini I had was the size of a billy-club. Upped all the spices - and at the last moment found out that I was out of basil. So I used oregano, and it is very tasty. This is the perfect thing for me tonight, by stomach is a little upset and this is so comforting!

5 5

Rich and creamy and easy to make. My guests raved and asked for the recipe! I couldn't find cayenne pepper so used Tabasco sauce instead.

5 5