Make this potato zucchini soup and indulge in a great creamy, chunky meal with lots of delicious flavors. This recipe calls for simple ingredients that can be found in the cupboard and can be cooked together in no time. Multo™ by CookingPal® can chop the onion, cook the soup, and blend it until smooth in the same bowl! This soup is low in calories, vegetarian-friendly, and satisfies all taste palettes.
How to make potato zucchini soup with Multo™ by CookingPal®?
1. Chop the onion and garlic.
The sharp blade of Multo™ can chop these ingredients into bite-size pieces within seconds.
2. Cook the soup.
Once the ingredients are added into the bowl with the onion and garlic, be amazed as Multo™ now cooks the ingredients until they become soft and fragrant using the included heating elements.
3. Blend the soup.
Another one of Multo™’s functions is to act as a blender. Watch as the sharp blade turns the chunky soup into a creamy and smooth texture in no time!
4. Enjoy!
Serve and enjoy!
Cooking tips and tricks
You do not need to peel the zucchini before making this dish, but you may like to peel the potatoes as potato skin does not easily blend into tiny pieces.
What are the variations of potato zucchini soup?
Easily transform this recipe into a vegan-friendly version by taking out the double cream and sour cream. You can either make the soup just with the other ingredients, or you can replace these items with a non-dairy item of your choice.
The final verdict on potato zucchini soup - how does it taste?
Made with fresh vegetables and simple store-bought ingredients, this soup is easy to make yet delightful in flavor. It’s:
Light
Silky
Warm
Nourishing
& Wholesome!
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Grated zucchini, pieces of potato, and vegetable broth are cooked together with spices until soft and aromatic. Mix the cooked ingredients together and you’ll have a hearty, flavorful soup in no time.
Ingredients
2.75 OZ / 80 G onion
17.5 OZ / 500 G zucchini
28 OZ / 800 G potatoes
0.35 OZ / 10 G garlic
21 OZ / 600 G vegetable stock
7 OZ / 200 G double cream
3.5 OZ / 100 G sour cream
1 TSP salt
1/4 TSP pepper
Directions
Peel the onion and garlic and add to mixing bowl. Then chop for 4 seconds / speed 10.
Chop the zucchini and potato into 2cm squares and add to mixing bowl.
Add the vegetable stock and cook the soup for 20 minutes / 200°F|95°C / speed 1 / reverse.
After the potatoes are soft, add the cream and sour cream, with the salt and pepper.
Blend the soup for 1 minute / speed 4 until smooth.
Pour straight into bowls and serve. Enjoy your meal!
