Best Creamy Cajun Zucchini And Potato Soup Recipes

CREAMY ITALIAN POTATO & ZUCCHINI SOUP

Creamy Italian Potato & Zucchini Soup image

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy

Provided by Emily Kemp

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 yellow onion (, diced (white onion UK))
2 cloves garlic (, minced or grated)
3 medium zucchini (courgettes) (, grated using a box grater (900g/1.9 lbs))
1 large potato (, cut into medium-sized chunks)
4 cups chicken stock ((1 litre))
1 tbsp freshly grated parmesan
salt and pepper for seasoning
1 knob (1 tbsp) butter ((optional))

Steps:

Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
Add the grated zucchini and saute for 1-2 minutes.
Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
Stir in the grated parmesan and butter if using and season with salt and pepper.

Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

ZUCCHINI AND POTATO SOUP

Zucchini and Potato Soup image

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Provided by Alexandra

Categories Dinner Lunch Main Soup

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp extra virgin olive oil (See Note 1)
700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
1 medium brown/yellow onion - roughly chopped
2 cloves garlic - roughly chopped
1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
2 1/4 cups (560 ml) vegetable stock (See Note 2)
2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
sea salt and freshly ground black pepper - to taste (See Note 4)

Steps:

Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
Add the parsley, and blend the soup until smooth.
Check the seasoning is to your liking, and serve with a garnish of your choice.

Nutrition Facts : Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 548 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

CREAMY CAJUN ZUCCHINI AND POTATO SOUP

Creamy Cajun Zucchini and Potato Soup image

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Provided by Sgt. Pepper

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

25 g butter
100 g onions
1 garlic clove (add more if you like)
2 potatoes, cubed
2 -3 zucchini
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians)
1 pinch cayenne pepper
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon basil
salt
175 ml cream

Steps:

Melt butter in a pan, add onions and garlic.
Sauté for 5 minutes and then add potatoes.
Take about 100g potatoes after 8-10 minutes and put aside.
Add zucchini and cook for 3 minute.
Meanwhile heat chicken broth, herbs and spice in a pot.
Add vegetables from the pan and bring to boil.
Reduce heat and leave to cook for 40 minutes.
Fill in a blender and puree.
Reheat the soup and add the cream.
Do not boil!
Serve in bowls decorated with the leftover potato cubes.

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