Food

Zucchini Soup with Feta – Crunchy Creamy Sweet


This Zucchini Soup with feta cheese and gold potatoes is creamy and loaded with greens. The addition of tangy feta cheese provides scrumptious taste. This might be your favourite summer season and fall soup!

zucchini soup 2 Zucchini Soup with Feta

Best Zucchini Soup

If you’ve gotten an abundance of zucchini in your backyard or kitchen, and you might be searching for a recipe past simply muffins, bread, or fritters, it’s important to do that soup. It’s my favourite summer season soup for the time being, and I’ve a sense I might be making it this fall as nicely. It’s very tasty! Packed with zucchini and potatoes and served with creamy and tangy feta cheese, this soup is an actual winner!

If you don’t just like the pure model of soups, however favor chunky model, this soup is for you! You can skip the cream to maintain it lighter or add croutons for crunch. Either method, this recipe is certain to turn out to be successful!

Ingredients:

  • butter and olive oil: my favourite combo for sauteing veggies
  • onion: yellow or white
  • potatoes: I used Yukon Gold, for his or her creamy texture
  • garlic: I used recent, minced
  • bouillon dice: I favor this to vegetable inventory
  • zucchini
  • herbs: dill and thyme
  • heavy cream or half and half
  • feta cheese: I cubed a block of cheese however crumbles will work too
  • salt and pepper

zucchini soup ingredients 1 Zucchini Soup with Feta

How to make Zucchini Soup?

  • Start by heating up oil and butter in a soup pot.
  • Add chopped onion and saute till it begins to show golden
  • Add potatoes and garlic, stir in. Saute for 4 to five minutes.

zucchini soup step 1 and 2 Zucchini Soup with Feta

  • Add bouillon dice and water and stir in nicely. Bring combination to a simmer, stir usually to verify the dice dissolved.
  • When potatoes are fork-tender, add zucchini and herbs. Stir in.
  • Cook till zucchini is delicate, about 6 to 7 minutes.

zucchini soup step 3 and 4 Zucchini Soup with Feta

  • Remove soup from warmth.
  • Add cream and half of feta cheese.
  • Season with salt and pepper.
  • Serve with extra feta.

zucchini soup step 5 and 6 Zucchini Soup with Feta

How to chop zucchini for soup?

For this recipe, I minimize the zucchini into 1/2″ thick disks, then every one into 4 or 6 items, all about 1/2″ in measurement. I minimize the potatoes the identical method.

Storing leftovers:

Any leftovers must be saved in a container with a lid, within the fridge, for as much as 4 days. Simply reheat in a pot or within the microwave.

Variations:

  • add protein: cook dinner hen first, earlier than onion, and take away onto a plate. Add earlier than cream to reheat. You may also add beans to maintain it vegetarian!
  • make it spicy: add jalapeno peppers and crushed pink pepper flakes!
  • low-carb: skip potatoes and use cauliflower, minimize into small florets
  • vegan: skip the cream and use coconut milk or nut milk of your alternative
  • no feta? Add a dollop of bitter cream simply earlier than serving!

zucchini soup 1 Zucchini Soup with Feta

More soup recipes:

For extra recipes like this one, be happy to browse our Soup category.

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zucchini soup 2 150x150 Zucchini Soup with Feta

Zucchini Soup with Feta

This Zucchini Soup with feta cheese and potatoes is creamy and loaded with greens. The addition of tangy feta cheese provides scrumptious taste. This might be your favourite summer season and fall soup!

Course:

Soup

Cuisine:

American

Keyword:

zucchini soup

Servings: 4 servings

Calories: 391 kcal

Ingredients

  • 1
    tablespoon
    olive oil
  • 1
    tablespoon
    unsalted butter
  • ½
    medium yellow onion
  • 2
    garlic cloves
  • 4
    yukon gold potatoes
  • 2
    medium zucchini
  • 1
    bouillon dice
    vegetable or hen
  • 5
    cups
    water
  • 1
    teaspoon
    dried dill
  • ½
    teaspoon
    dried thyme
  • ½
    cup
    heavy cream or half and half
  • ¾
    cup
    cubed feta cheese
  • salt and pepper
    to style

Instructions

  1. Chop onion and mince garlic.

  2. Wash zucchini if you’re leaving the pores and skin on. Cut it into 1/2″ cubes. See notes.

  3. Peel potatoes and minimize into identical measurement cubes as zucchini.

  4. Heat up oil and butter in a soup pot. I used a 5 quart Dutch oven.

  5. Add onion and saute till it begins to show golden. Stir usually.

  6. Add potatoes and garlic, stir in. Saute for 4 to five minutes, stirring usually.

  7. Add bouillon dice and water and stir in nicely. Bring combination to a boil, stir usually to verify the dice dissolved.

  8. When potatoes are fork-tender, add zucchini and herbs. Stir in.

  9. Cook till zucchini is delicate, about 6 to 7 minutes.

  10. Remove soup from warmth.

  11. Add cream and half of feta cheese. Stir in.

  12. Season with salt and pepper.

  13. Serve with extra feta.

Recipe Notes

  • I minimize the zucchini into 1/2″ thick disks, then every one into 4 or 6 items, all about 1/2″ in measurement.
  • To add protein: cook dinner the hen first, earlier than onion, and take away onto a plate. Add earlier than cream to reheat. You may also add beans to maintain it vegetarian!
  • For a low-carb model: skip potatoes and use cauliflower, minimize into small florets.
  • If you do not have feta, add a dollop of bitter cream simply earlier than serving.
  • Please observe, that the vitamin worth can fluctuate relying on what product you employ. The information beneath is an estimate. Always use a calorie counter you might be acquainted with.

Nutrition Facts

Zucchini Soup with Feta

Amount Per Serving

Calories 391
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 600mg26%

Potassium 1052mg30%

Carbohydrates 37g12%

Fiber 5g21%

Sugar 6g7%

Protein 10g20%

Vitamin A 863IU17%

Vitamin C 53mg64%

Calcium 217mg22%

Iron 2mg11%

* Percent Daily Values are based mostly on a 2000 calorie eating regimen.



Source Link – www.crunchycreamysweet.com

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