Creamy Cajun Zucchini and Potato Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result. Ingredients:
25 g butter |
100 g onions |
1 garlic clove (add more if you like) |
2 potatoes, cubed |
2 -3 zucchini |
750 ml chicken broth (for vegetarians) or 750 ml vegetable broth (for vegetarians) |
1 pinch cayenne pepper |
1 teaspoon paprika |
1/2 teaspoon thyme |
1/2 teaspoon basil |
salt |
175 ml cream |
Directions:
1. Melt butter in a pan, add onions and garlic.
2. Sauté for 5 minutes and then add potatoes.
3. Take about 100g potatoes after 8-10 minutes and put aside.
4. Add zucchini and cook for 3 minute.
5. Meanwhile heat chicken broth, herbs and spice in a pot.
6. Add vegetables from the pan and bring to boil.
7. Reduce heat and leave to cook for 40 minutes.
8. Fill in a blender and puree.
9. Reheat the soup and add the cream.
10. Do not boil!
11. Serve in bowls decorated with the leftover potato cubes.
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