So, after a wonderful weekend with vintage Volkswagen camping, racing and friends we dived into our Monday with our hearts filled with tons of good summer memories, laughter, hugs and sunshine …
So, for some reason I love the fresh start of new everydays. It gives me the opportunity to create new routines, start fresh and make changes.
One of the things I love the most with “everydays” are planning, preparing and making the meals and gather the family for a healthy meal. I love the idea of sitting around the table taking time to eat healthy and share what ever happened in our day.
The meal itself doesn’t have to be fancy, actually I love simple, easy made, tasty dishes the most.
Today I want to share a simple and fast potato-zucchini soup. I love this soup because it’s light yet filling and you can easily change it up using spices and other veggies.
It’s easy to like for the kids because of its smooth consistency and mild taste.
Now, just on to the recipe. You will whip up this soup in less than 15 minutes.
Potato & zucchini soup
Serves 3-4 persons
5 potatoes peeled and cubed
1 onion finely chopped
1 Chinese garlic finely chopped
1/2 zucchini in medium pieces
3 spring onions
1 tbsp olive oil for frying
1 litre vegetable stock/ water
1 teaspoon oregano
1 teaspoon thyme
stalks celery finely chopped to garnish.
A handful of pumpkin seeds, sunflower seeds or nuts for topping.
• in a casserole add the oil and set on medium heat.
• add garlic, onion and potato-cubes. Let it fry/cook for a couple of minutes. Stir now and then.
• add vegetable stock (or water if you prefer) and let cook for aprx 5 minuets.
• add zucchini, oregano and thyme. Let cook until potatoes and zucchini are tender.
• use your blender and blend the soup until smooth. Add more water if necessary.
• add the finely chopped spring onion.
•salt and pepper to taste
• when served add celery and pumpkin-/sunflower- seeds and nuts to garnish.
Enjoy!
🌱
… [Trackback]
[…] Read More on that Topic: gudruns.blog/potatozucchini-soup/ […]