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.
- 12 Apr 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 8g | 21% |
| Sugar 9g | 9% |
| Fat | |
| Fat 10g | 11% |
| Saturated 5g | 17% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 590ug | 66% |
| Choline 40mg | 7% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 3.03mg | 19% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 44mg | 47% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 2.09mg | 19% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 1.16ug | 2% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.89mg | 8% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Detox broccoli coconut soup with nutmeg and black pepper
Revitalize your body with our Detox Broccoli Coconut Soup! Made with fresh broccoli, creamy coconut milk, and infused with the warming spices of nutmeg and black pepper, this nourishing soup is perfect for a healthful and delicious meal.
22 May 2025Pea, potato & parsley soup with blue cheese breadcrumbs
Enjoy the delightful mix of flavors and textures in every spoonful.
21 Mar 2025Tomato lentil soup with carrots, celery and potatoes
Try it today and enjoy a delicious, healthy, and filling soup that’s easy to make.
02 May 2025Potato leek soup with thyme
Perfect for a cozy dinner or a satisfying lunch, this hearty soup is a wholesome blend of ingredients simmered in chicken broth and lightly seasoned for a delicious meal.
06 Jun 2025Spicy pumpkin soup
A savory chicken gravy base ties everything together in this easy, flavorful recipe.
18 Mar 2025