Warm, comforting, and packed with fresh vegetables, this potato and zucchini soup is the perfect go-to recipe for a wholesome meal. It’s a delightful blend of tender potatoes, zucchini, and carrots simmered in a savory broth with a hint of thyme. The addition of garlic, onions, and bell peppers brings out rich flavors, making this soup a satisfying and nutritious dish. Whether you’re looking for a cozy weeknight dinner or a healthy lunch, this simple yet flavorful soup will leave you feeling nourished and satisfied.
Ingredients:
- 1 tablespoon of olive oil (or your preferred cooking oil)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 2 stalks celery, chopped
- ½ medium red bell pepper, chopped
- 4 medium potatoes, scrubbed and chopped
- 2 medium zucchini, cut into slices
- 2 medium carrots, peeled and chopped
- 2 sprigs of thyme (fresh or dried)
- 6 cups water (or vegetable broth)
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper (adjust to taste)
Instructions:
- Cook the Vegetables: Warm the olive oil in a spacious pot over medium heat. Add the chopped onion, garlic, green onions, celery, and bell pepper. Sauté for about 4–5 minutes until the vegetables begin to soften and the onions are translucent.
- Add the Potatoes and Carrots: Stir in the chopped potatoes and carrots, cooking for another 3–4 minutes, allowing them to lightly brown.
- Add Zucchini and Seasoning: Add the zucchini slices, thyme, salt, onion powder, garlic powder, and black pepper. Stir everything together to coat the vegetables evenly with the seasoning.
- Simmer the Soup: Pour in the water or vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the potatoes and carrots are tender.
- Adjust and Serve: Remove the thyme sprigs if using fresh thyme. Sample the soup and modify the seasoning with salt and pepper as necessary. Serve hot with your favorite crusty bread or crackers for a complete meal.
Conclusion:
This hearty potato and zucchini soup is a wonderful way to enjoy a nutritious and comforting dish with minimal effort. The combination of vegetables creates a beautiful medley of flavors, enhanced by the simplicity of thyme and seasoning. Whether you’re serving it as a light meal or a starter, this soup offers a warm, flavorful experience that’s perfect for any season.
Hearty Potato and Zucchini Soup with Fresh Herbs
Ingredients
- 1 tablespoon of olive oil or your preferred cooking oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 green onions chopped
- 2 stalks celery chopped
- ½ medium red bell pepper chopped
- 4 medium potatoes scrubbed and chopped
- 2 medium zucchini cut into slices
- 2 medium carrots peeled and chopped
- 2 sprigs of thyme fresh or dried
- 6 cups water or vegetable broth
- 1 teaspoon salt adjust to taste
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ teaspoon black pepper adjust to taste
Instructions
- Cook the Vegetables: Warm the olive oil in a spacious pot over medium heat. Add the chopped onion, garlic, green onions, celery, and bell pepper. Sauté for about 4–5 minutes until the vegetables begin to soften and the onions are translucent.
- Add the Potatoes and Carrots: Stir in the chopped potatoes and carrots, cooking for another 3–4 minutes, allowing them to lightly brown.
- Add Zucchini and Seasoning: Add the zucchini slices, thyme, salt, onion powder, garlic powder, and black pepper. Stir everything together to coat the vegetables evenly with the seasoning.
- Simmer the Soup: Pour in the water or vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the potatoes and carrots are tender.
- Adjust and Serve: Remove the thyme sprigs if using fresh thyme. Sample the soup and modify the seasoning with salt and pepper as necessary. Serve hot with your favorite crusty bread or crackers for a complete meal.