Zucchini soup
3
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tasty and filling, this creamy soup ticks all the boxes!
Ingredients
Reduced fat oil spread
30 g
Brown onion
1 medium, thinly sliced
Garlic
1 clove(s), crushed
Zucchini
400 g, chopped
Potato(es)
300 g, chopped
Vegetable stock
4 cup(s), (1L)
Light cream
2 tbs
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened.
2
Add zucchini, potato and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until potato is tender.
3
Using a stick blender or food processor, process soup until smooth. Drizzle soup with cream and sprinkle with salt and freshly ground black pepper. Serve.
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