Ingredients

The following ingredients have 8 Servings
  • 2-3 medium zucchinis, (sliced)
  • 2-3 medium potatoes, (cubed)
  • 1 onion, (sliced)
  • 3 cloves garlic, (sliced)
  • 2 cups chicken broth, (or vegetable broth)
  • 1 cup water
  • 2 Tbsp olive oil
  • salt, (to taste)
  • black pepper, (to taste)
  • fresh parsley or dill, (coarsely chopped (for garnishing))
  • ½ cup half & half, (or sour cream, optional)

Instruction

  • Slice 3 zucchinis and set a few slices aside for garnishing.
  • Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
  • Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
  • Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
  • Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
  • Puree the soup in a blender and return it back into the pot. Add half & half if desired and heat the soup through (this step is optional).
  • Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
  • Decorate each plate with fried zucchini slices and chopped dill or parsley.
  • Serve with toasted bread slices. Enjoy!