Zucchini, potato and cilantro soup
Warm up with a delicious Zucchini, Potato, and Cilantro Soup! This comforting soup features tender squash, potatoes, and a hint of heat from jalapeno. Enhanced with fragrant coriander and fennel seeds, and a touch of lime for zest, all simmered in rich chicken broth. Perfect for a cozy meal.
Cook time 35 min
Prep time 20 min
Ingredients:
1 tsp coriander leaves2.50 cups chicken broth
4 squashes
1 tsp lime juice
3 tbsp butter
1 cup onion
1/2 jalapeno pepper
1 potato
1/4 tsp fennel seeds
Zucchini, potato, and cilantro soup is a delightful and nutritious dish that combines the rich flavors of fresh vegetables and spices. This comforting soup is perfect for any season and can be enjoyed as a light meal or an appetizer. The recipe is simple to follow and can be prepared in under an hour, making it a great option for a quick, healthy, and delicious meal.
Instructions:
- Wash the squashes (zucchini) thoroughly and cut them into roughly 1-inch cubes.
- Peel the potato and dice it into small pieces.
- Finely chop the onion and mince the jalapeño pepper.
- Roughly chop the coriander leaves if not already prepared.
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and cook, stirring occasionally, until they become translucent, about 5 minutes.
- Stir in the minced jalapeño pepper and cook for another minute, allowing its flavor to release.
- Add the diced potatoes and cubed zucchini to the pot.
- Sprinkle the fennel seeds over the vegetables and cook for another 2-3 minutes, stirring occasionally to ensure even cooking and to prevent sticking.
- Pour in the chicken broth, ensuring all the vegetables are submerged.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes and zucchini are tender.
- Once the vegetables are well-cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
- Stir in the coriander leaves and lime juice.
- Taste the soup and season with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish with additional chopped coriander leaves if desired.
- Serve immediately with a wedge of lime on the side for an extra citrusy kick, if preferred.
Tips:
- Start by finely chopping the onions and jalapeno pepper to ensure even cooking and a smoother texture in the soup.
- Peel and dice the potato and zucchini into small, even-sized pieces to ensure they cook at the same rate.
- Use fresh cilantro leaves to get the best flavor, and add them towards the end of cooking to retain their vibrant taste and color.
- If you prefer a thicker soup, you can reduce the amount of chicken broth or simmer the soup longer to allow it to thicken.
- Blend the soup with an immersion blender or in batches in a regular blender for a creamy and smooth consistency.
- Adjust the seasoning with salt, pepper, and lime juice to your taste preference before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth.
This zucchini, potato, and cilantro soup is a vibrant and tasty dish that delivers a burst of fresh flavors in every spoonful. The combination of tender zucchinis, creamy potatoes, and fragrant cilantro creates a harmonious blend that is both satisfying and nourishing. Enjoy this soup on its own, or pair it with a crusty bread for a heartier meal. Happy cooking!
Nutrition per serving
4 ServingsCalories 240kcal
Protein 6g
Carbohydrates 36g
Fiber 8g
Sugar 9g
Fat 10g
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