Recipes  
Cream of Zucchini Soup
Cream of Zucchini Soup
Open in full-screen mode

Cream of Zucchini Soup

Preparation
15 MIN
Cooking
20 MIN
Servings
2
Freezes
Choix sain
Share

Ingredients

Preparation

  1. In a small pot, soften the zucchini, potato, shallot and garlic in the oil. Season with salt and pepper. Add the broth and bring to a boil. Cover and let simmer for about 15 minutes or until the potato is tender.
  2. In a blender, purée the soup until smooth. Adjust the seasoning. Garnish with yogurt, drizzle with olive oil and sprinkle with fresh chives if desired.

Note

To make this velvety soup into a meal, add a nice thick slice of toasted bread and, for more protein, when puréeing in the blender, you can add a boiled egg.

Comment

  1. Super easy and quick, delicious

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.