Creamy Cajun Zucchini and Potato Soup

Sgt. Pepper's Note:

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.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 25 g butter
• 100 g onions
• 1 garlic clove (add more if you like)
• 2 potatoes , cubed
• 2 -3 zucchini
• 750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
• 1 pinch cayenne pepper
• 1 teaspoon paprika
• ½ teaspoon thyme
• ½ teaspoon basil
• salt
• 175 ml cream

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.

Reviews

[Carianne]

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!

[Anglo Mama in Israel]

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.