Zucchini and Potato Soup

READY IN: 35mins
Recipe by Tea Jenny

This is a good recipe to use up your zucchini I found it on an other web site. It can be vegetarian if you use water or vegetable stock, the garlic really lifts it I think.

Top Review by Shuzbud

We really enjoyed this soup- the fresh herbs add the perfect flavour. I added an extra potato (total weight 400g) to make the soup thicker. Thanks for a recipe I'll certainly make again! Made for PAC Spring 2009.

Ingredients Nutrition


  1. Wash and chop all the vegetables.
  2. Heat the oil in pan.
  3. Add the onion and garlic and cook till soft.
  4. Add the potatoes and the zucchini and soften a little.
  5. Add the water or stock and cook untill vegetables soft.
  6. Cool slightly then liquidise.
  7. Return to pan and add chopped herbs and cheese.
  8. Serve with some nice crusty bread.

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