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Green Zucchini and Potato Soup

by Spiceup (follow)
Vegetarian (1517)      Soup (256)      Potato (144)      Entree (137)      Zucchini (102)     
Spring green soup with zucchini, leek, dill and potato.

If you love picking vegetables from the garden and bringing them together to make soup, then this is the recipe for you. Today I picked some white zucchini, some leek and dill, added some potato and made a lovely spring soup. The flavours worked together so well and the soup was thick and creamy with only some vegetable stock and pepper to flavor it.

If you love all things green, then this soup will delight you. It makes a great entrée or lunch meal with some crusty bread.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings


6 white zucchini's
1 leek
1 large clove of garlic
5 medium sized potatoes
2 cups of water with dried vegetable stock stirred though it
2 Tablespoons of extra virgin olive oil


Prepare your zucchini, potato and leek.

Cut the potato into thin slices and place in a saucepan.

Cut the zucchini into thin slices and place in a sauce pan to boil with the potato.

Boil for about 15 minutes or until soft and drain.

Slice the leek up.

Fry the leek up on extra virgin olive oil until soft.

Add the drained potato and zucchini and stir through until mixed well.

Add a clove of garlic and dill.

Place the mixture into a blender and blend until smooth.

Add two cups of water with the dried vegetable stock and stir into the mixture. Blend well until liquid.

Return to the saucepan and heat up for a few minutes.

Serve up and enjoy.

I like this Recipe - 4
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