Name: Homemade zucchini cream soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 600 g zucchini; 1 medium potato; 1 small onion; 750 ml vegetable broth; Olive oil, salt and pepper

Smooth zucchini and potato cream without cream. Light soup for lunch or dinner.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

600 g zucchini
1 medium potato
1 small onion
750 ml vegetable broth
Olive oil, salt and pepper

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Pan 3 min

Sauté chopped onion in olive oil over medium heat for 3 minutes without browning. Add diced zucchini and potato and cook 5 minutes more, stirring.
Step 2 Pot / simmer 16 min

Pour in hot broth to cover the vegetables. Simmer 15-18 minutes until potato and zucchini are very tender.
Step 3 Pot / simmer 2 min

Blend with an immersion blender until silky. If too thick, add more broth; if too thin, simmer uncovered 2 minutes more.
Step 4 Serve

Serve with a drizzle of extra virgin olive oil and freshly ground black pepper.

Storage

Consumir preferiblemente el mismo día; refrigerar hasta 48 h.

Chef tips

No cream needed: potato gives natural body.
Taste for salt before and after blending: broth dilutes seasoning.
Freezes well in portions for up to 2 months.

Allergens

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal-based ingredients in this recipe

Use: plant equivalents per ingredient list (see kitchen tips)

Why: This recipe includes animal products you must swap for a vegan version.

Tip: Check ingredients for meat, fish, egg, dairy or honey and apply standard plant swaps for each.

Other variations

Ajusta verduras o especias según temporada.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Sauté chopped onion in olive oil over medium heat for 3 minutes without browning. Add diced zucchini and potato and cook 5 minutes more, stirring.
2 Pour in hot broth to cover the vegetables. Simmer 15-18 minutes until potato and zucchini are very tender.
3 Blend with an immersion blender until silky. If too thick, add more broth; if too thin, simmer uncovered 2 minutes more.
4 Serve with a drizzle of extra virgin olive oil and freshly ground black pepper.