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.
- 07 Mar 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. | |
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