Best Potato Zucchini And Tomato Stoup Recipes
POTATO, ZUCCHINI AND TOMATO STOUP
I saw Rachael Ray prepare this hearty vegetable soup on today's television show. It looks very good and healthy.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a deep pot over medium-high heat with the olive oil.
- Add the onion, garlic, potatoes and zucchini.
- Cook until softened, about 7-8 minutes.
- Add the tomatoes and chicken stock to the pot, and season with salt and freshly ground black pepper.
- Bring the soup up to a boil then turn it down to a simmer.
- Cook for 8-10 minutes.
- Taste and re-season.
- While the soup is simmering, heat a large, nonstick skillet over medium-high heat.
- Add 1/4 cup of cheese in a small mound to the skillet.
- Repeat with the remaining cheese, making sure to keep each mound at least a half inch apart from the others.
- Cook for 3-5 minutes or until golden and crisp.
- Transfer to a cooling rack.
- To serve, ladle the soup into a bowl and top with a cheese crisp.
- Garnish with basil.
Nutrition Facts : Calories 433.9, Fat 15.8, SaturatedFat 5.3, Cholesterol 21.6, Sodium 1130.8, Carbohydrate 56, Fiber 8.2, Sugar 14.7, Protein 20.1
POTATO AND ZUCCHINI SOUP
I got this from a fruit and veg stand at my local supermarket. My 2 year old son refused to eat any vegies. So when he ate 3 cups of this at the taste testing stand, we were truly amazed. We tried it and it was delious.
Provided by AussieGal Tracey
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 328.8, Fat 7.2, SaturatedFat 4.2, Cholesterol 20.6, Sodium 932.9, Carbohydrate 60.4, Fiber 9.1, Sugar 7.5, Protein 9.6
GREEN BEAN, ZUCCHINI, AND POTATO SOUP
Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
- Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
- Add zucchini, potatoes, and parsley.
- Add tomatoes and mix together.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
- Season with salt and pepper.
- Remove from heat and serve.
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
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