Creamy Cajun Zucchini and Potato Soup

READY IN: 45mins
Recipe by Sgt. Pepper

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.

Top Review by Dottie C.

This soup is very similar to one I had in a French restaurant, Glen Park, San Francisco. I added 1/2 tsp cumin and used 4 small to medium zucchini. Excellent. Will make again!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a