Zucchini Soup

A light, pale green soup of zucchini and potato softened in butter and made velvety with milk. Lovely on cool evenings or as a light summer meal.

Ingredients

• 700 g zucchini
• 150 g potato
• 100 g onion
• 25 g (2 tbsp) butter
• 15 g (1 tbsp) olive oil
• 300 g (1¼ cups) whole milk
• 20 g (2 tbsp) white flour
• 600 g (2½ cups) water
• 8 g (1½ tsp) salt

Instructions

1. 1

   Finely chop the onion; peel and dice the zucchini and potato.

2. 2

   Heat the butter and olive oil in a pot and cook the onion over medium heat for 4-5 minutes until soft. Add the flour and stir for 1 minute.

3. 3

   Add the zucchini and potato and cook for 3-4 minutes. Add the water and salt, bring to a boil, then cover and simmer on low for 20-25 minutes, until the potato is very soft.

4. 4

   Blend with a stick blender until smooth.

5. 5

   Stir in the milk and heat over medium heat for 5 minutes, until just below a boil. Serve hot.

Nutrition

Per serving