Potato zucchini soup

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Potato zucchini soup

Potato zucchini soup

Potato zucchini soup
Potato zucchini soup

Number of people

2 courgettes (they are fresh when the tip is still dense)

1 mashed potatoes

1 stock cube (kub gold)

2 tablespoons chopped parsley, frozen or fresh

2 portions of kiri or laughing cow

1 tablespoon frozen or fresh chopped basil

1 teaspoon olive oil

Preparation: 15 min
Cooking time: 15 min
Step 1
Cut the peeled potato and courgettes into small pieces (about 1 cm cubed). No need to peel zucchini if they are young (it's full of vitamins!)
Step 2
Put everything in a saucepan. Pour water until the vegetables are covered.
Step 3
Cook over low heat for 10 to 15 minutes (it is cooked when you can easily plant a fork in the potato pieces)
Step 4
Mould finely to obtain a velvety texture.
Step 5
Add salt, pepper and water to taste.
Author's note
This soup can be frozen and stored for several months.

I add my grain of salt

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