Zucchini and Potato Soup

Total Time
Prep 15 mins
Cook 20 mins

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.

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.
Most Helpful

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.

Shuzbud March 25, 2009

Two of us managed to polish off this soup at one sitting! I used basil & thyme & cream cheese, as well as vegetable stock to give it a little more flavor & was quite satisfied with the results! Another time I might include some small potato chunks as well! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 21, 2008