Creamy Zucchini Soup with Parmesan Cheese

A fiber-rich dish that helps you feel full and is a great source of vitamins and minerals. Perfect as a hot appetizer on chilly days. Try this delicious zucchini recipe from the kitchen of "Sayedaty"!

Preparation Time: 40 minutes
Serves: 4 people

Ingredients:

  • 3 large zucchinis (cut into cubes)
  • 1 potato (cut into cubes)
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 4 cups chicken broth
  • 1 cup cooking cream
  • Salt to taste
  • Black pepper to taste
  • Parmesan cheese (grated, to taste)
  • Fresh cilantro (for garnish)

Method:

  1. In a medium pot, melt the butter over medium heat, then add the chopped onion and garlic. Sauté until softened.
  2. Add the cubed zucchini and potato to the pot and stir for a minute.
  3. Pour in the chicken broth and bring the mixture to a boil.
  4. Lower the heat and let the soup simmer for 15-20 minutes, or until the zucchini and potato are completely tender.
  5. Using an immersion blender, puree the soup until smooth and creamy.
  6. Stir in the cooking cream and mix well until fully combined.
  7. Season with salt and black pepper to taste.
  8. Serve the soup hot, garnished with fresh cilantro and grated Parmesan cheese, and enjoy with some toasted bread on the side.

Enjoy your creamy, comforting soup!

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