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

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:

1 tsp coriander leaves
1g
2.50 cups chicken broth
600g
4 squashes
780g
1 tsp lime juice
5g
3 tbsp butter
44g
1 cup onion
100g
1/2 jalapeno pepper
7g
1 potato
370g
1/4 tsp fennel seeds
1/2g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Sauté the Vegetables:
- 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.
3. Add Potatoes and Zucchini:
- 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.
4. Simmer the Soup:
- 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.
5. Blend the Soup:
- 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.
6. Season and Final Touches:
- Stir in the coriander leaves and lime juice.
- Taste the soup and season with salt and pepper as needed.
7. Serve:
- 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 Size480 grams
Energy
Calories 240kcal12%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 36g10%
Fiber 8g21%
Sugar 9g9%
Fat
Fat 10g11%
Saturated 5g17%
Cholesterol 24mg-
Vitamins
Vitamin A 590ug66%
Choline 40mg7%
Vitamin B1 0.12mg10%
Vitamin B2 0.19mg15%
Vitamin B3 3.03mg19%
Vitamin B6 0.64mg38%
Vitamin B9 66ug16%
Vitamin B12 0.09ug4%
Vitamin C 44mg47%
Vitamin E 0.34mg2%
Vitamin K 12ug10%
Minerals
Calcium, Ca 70mg6%
Copper, Cu 0.33mg36%
Iron, Fe 2.09mg19%
Magnesium, Mg 50mg12%
Phosphorus, P 130mg10%
Potassium, K 1050mg31%
Selenium, Se 1.16ug2%
Sodium, Na 360mg24%
Zinc, Zn 0.89mg8%
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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