• 6servings
  • 40minutes
  • 290calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large finely chopped onion

  2. 2 tablespoons cooking oil

  3. 3 large grated zucchini

  4. 1 large grated potato

  5. 500 ml chicken stock

  6. 1 cup water

  7. 300 ml cream

  8. 1/2 cup shredded parmesan cheese

  9. 1/4 cup finely chopped basil leaves

  10. seasoning

Instructions Jump to Ingredients ↑

  1. Fry onion gently until transparent, taking care not to brown it. This should take about 5 minutes.

  2. Add vegetables, stock and water, and simmer for 10 minutes (taking care not to simmer any longer than this to avoid the soup becoming bitter).

  3. Add cheese,cream and basil and simmer a further 2 minutes. (At this stage you can blend the soup for smooth and creamy finish, but this is not necessary).

  4. Season with salt and pepper to taste if desired.

  5. Serve with a thick crusty bread.


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