Potato and Zucchini Soup

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop vegies as roughly as you like.
  • Saute with a tablespoon of butter.
  • Add enough water to cover, add stock cubes.
  • Cook until tender.
  • Blend and mash the vegies (with fluid still in pot).
  • Add the cream to taste (put more in if you prefer it creamier).
  • Serve with salt and pepper to taste.
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