I haven’t tried this yet but plan to this weekend! Our zucchini is huge so this will be a good way to get it used up. I probably won’t put cream in it, but maybe a little 2% milk instead to lighten it.
Ingredients:
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1 tbsp olive oil
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1 tbsp unsalted butter
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1 medium onion, finely chopped
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2 garlic cloves, minced
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750 g zucchini, thinly sliced (~5 cups)
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3 cups vegetable broth
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medium potato, peeled & diced
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1/2 tsp sea salt
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1/4 tsp black pepper
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1/2 tsp dried thyme (or 1 tsp fresh thyme)
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1/2 cup fresh basil leaves
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(Optional) 1/2 cup cream or crème fraîche
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Garnish: Parmesan cheese
Preparation:
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Heat oil and butter in a large pot over medium heat.
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Add onion and sauté 5 minutes until translucent.
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Add garlic and cook 1 more minute.
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Stir in zucchini and potato. Cook ~8 minutes, stirring occasionally, until zucchini softens.
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Pour in vegetable broth. Bring to boil, then reduce heat. Season with salt, pepper, thyme.
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Simmer 15–20 minutes until potato is tender.
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Blend with immersion blender (or in batches) until smooth.
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Optional: Stir in cream for richness. Garnish with Parmesan and serve with crusty bread.
- Enjoy!