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Zucchini Potato Soup


A warm, creamy soup for chol hamoed or a rainy day.


1. Heat oil in a large stock pot.
2. Fry onions until translucent and soft.
3. Add vegetables and spices and enough water to cover the vegetables.
4. Bring to a boil, then reduce heat and simmer for one to two hours.
5. Blend with a stick blender.

Tips: This recipe can be easily increased or decreased. Simply keep the ratio of potatoes and zucchini 1:1, then adjust the onions, water, and spices to taste and follow the instructions as stated.


This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.