This satisfying zucchini potato soup is delicious served cold for a light summer meal or warm for a comforting fall lunch Adjust herbs and seasonings to taste
Prep Time
1 hr
Dificult
Medium
Servings
8
Ingredients
Instructions
Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent
about 5 minutes. Add diced potato
zucchini
basil
thyme
rosemary
and white pepper; continue to cook and stir until zucchini is soft
about 5 minutes.
Add broth and bring to a simmer; cook until potatoes are soft
about 15 minutes.
Puree soup with an immersion blender until smooth; add milk and stir until heated through
without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.
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