This zucchini soup is a long-lost treasure! It was such a hit.

Ingredients

• 1 large Zucchini (cut into bite-sized pieces)
• 2 medium Potatoes (peeled and cut into bite-sized pieces)
• 2 medium Carrots (cut into bite-sized pieces)
• 1 tsp Unsalted Butter (or margarine)
• 1 tbsp Vegetable Oil (any neutral oil)
• 1 medium Onion (chopped into small cubes)
• 3 cloves Garlic Cloves (sliced)
• 2 packets Veggie Stock Packets (12 g each, dissolved in 1 L hot water)
• 1 L Water (hot)
• 1 piece Aji Chili Pepper (seedless, chopped small)
• 200 g Table Cream (full‑fat cooking cream)
• 2 tsp Salt (adjust to taste)
• 1 pinch Black Pepper (freshly ground)
• to taste sprig Parsley (chopped for garnish)

Instructions

1. Chop vegetables

   Cut the zucchini in half, then halve again and dice into bite‑size pieces. Peel the potatoes, halve twice and dice similarly. Halve the carrots and cut into bite‑size pieces. Set all chopped vegetables aside.

   Time: PT10M

2. Sauté butter, oil, onion, and garlic

   Place the large saucepan over medium‑low heat. Add 1 tsp unsalted butter and a drizzle (≈1 tbsp) vegetable oil. Once the butter melts, add the chopped onion and cook until slightly golden, about 3 minutes. Add the sliced garlic and sauté another 2 minutes until golden.

   Time: PT6M

   Temperature: medium-low

3. Add vegetables and toast

   Add the diced carrots, potatoes, and zucchini to the saucepan. Stir well and let them cook for 3 minutes, allowing the edges to lightly toast.

   Time: PT3M

   Temperature: medium

4. Simmer with stock

   Dissolve the two veggie stock packets in 1 L hot water and pour into the pot. Add the chopped seedless Aji chili pepper. Cover and simmer for 20 minutes, or until the vegetables are tender.

   Time: PT20M

   Temperature: medium

5. Blend until smooth

   Turn off the heat. Carefully transfer the hot soup to a blender or use a hand mixer/immersion blender to puree until completely smooth. If using a blender, vent the lid slightly to release steam.

   Time: PT5M

6. Add cream, salt, and pepper

   Return the pureed soup to the saucepan, set over medium heat, and stir in the 200 g table cream, 2 tsp salt, and a pinch of black pepper. Cook for 2 minutes, stirring constantly, without bringing to a boil.

   Time: PT2M

   Temperature: medium

7. Garnish and serve

   Sprinkle chopped parsley on top of the soup. Ladle into bowls and serve hot.

   Time: PT1M

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g