Potato zucchini vichyssoise with white beans and avocado
This Potato Zucchini Vichyssoise combines creamy potatoes, fresh zucchini, and white beans, topped with avocado for added richness. It's a nutritious and comforting soup that can be enjoyed warm or chilled.
Cook time 45 min
Prep time 10 min
Ingredients:
2 potatoes1 cup zucchini
1/2 cup white beans
1 cup milk (1% fat)
1 cup chicken gravy
1/4 avocado
2 tbsp fresh parsley
1/4 tsp salt
1 dash black pepper
Potato zucchini vichyssoise with white beans and avocado is a creamy and nutritious twist on the classic vichyssoise. This delicious soup combines hearty potatoes, fresh zucchini, protein-packed white beans, and a touch of avocado for a rich, velvety texture. It's an easy-to-make dish that's perfect for any season, offering a blend of flavors that is both comforting and satisfying.
Instructions:
- Peel and dice the potatoes.
- Chop the zucchini into small pieces.
- Slice the avocado into small cubes.
- In a large pot, combine the potatoes, zucchini, white beans, milk, and chicken broth.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes and zucchini are tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. If using a blender, be careful not to overfill it and handle hot liquids cautiously.
- Return the pureed soup to the pot (if you used a blender). Stir in the salt and a dash of black pepper. Taste and adjust the seasoning as needed.
- Ladle the vichyssoise into bowls.
- Garnish each serving with sliced avocado and a sprinkle of fresh parsley.
- Serve the soup warm or chilled, depending on your preference.
- Enjoy your Potato Zucchini Vichyssoise with White Beans and Avocado!
Potato zucchini vichyssoise with white beans and avocado is a delightful dish that brings together the rich, earthy flavors of potatoes and zucchini with the creamy smoothness of avocado and the heartiness of white beans. This soup can be served warm or chilled, making it versatile for any occasion. Garnished with fresh parsley and a dash of black pepper, it’s an elegant yet simple recipe that will impress your family and guests alike.
Potato zucchini vichyssoise with white beans and avocado FAQ:
To ensure the potatoes and zucchini are tender, simmer them in the pot for about 15-20 minutes after bringing the mixture to a boil. Check for tenderness by piercing with a fork; they should be easily pierced but not mushy.
Yes, leftover vichyssoise can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
If you need a substitute for white beans, consider using cannellini beans, chickpeas, or even cooked lentils for a similar texture and protein content.
Vichyssoise can be served either warm or cold, depending on your preference. Traditionally, it is served chilled, but this version can be enjoyed at any temperature.
You can substitute the 1% milk with any non-dairy milk like almond, soy, or oat milk if you want a dairy-free option. Just ensure it is unsweetened to avoid altering the soup's flavor.
Tips:
- Ensure that all vegetables are chopped to similar sizes to promote even cooking.
- For a smoother texture, blend the soup thoroughly and strain if desired.
- Adjust the seasoning to taste, adding more salt or pepper if necessary.
- Use a low-sodium chicken broth to control the salt content of the dish.
- If you prefer a vegan version, substitute milk and chicken gravy with a plant-based milk and vegetable broth.
- Garnish with additional avocado slices or a sprinkle of smoked paprika for added flavor and presentation.
- Prepare the soup a day in advance to allow the flavors to meld and intensify.
Nutrition per serving
2 ServingsCalories 380kcal
Protein 16g
Carbohydrates 60g
Fiber 10g
Sugar 10g
Fat 9g
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