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Recipe by Menuchah Armel

Zucchini Potato Soup

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Zucchini Potato Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

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

Ingredients

Zucchini Potato Soup

  • 3 tablespoons Gefen Cottonseed Oil

  • 3 medium onions, diced

  • 4 zucchini, unpeeled and cut into chunks

  • 4 potatoes, peeled and cut into chunks

  • 1 teaspoon pepper, to taste

  • water, to cover

Directions

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.

Credits

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.

Recipe tags

blended soups kosher for passover Menuchah Armel Pesach potatoes squash zucchinis
Zucchini Potato Soup

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