Zucchini Carrot Potato Soup Recipe

A nutritious and delicious soup recipe that will decorate your tables as a warm starter in the winter months.
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Hello! Today I will give you a soup recipe that is both nutritious and delicious. Squash, carrot and potato soup will decorate your tables as a warm starter, especially in the winter months. This soup contains the vitamins and minerals of vegetables, while also offering a light and filling option. It is an ideal choice for both children and adults.

🥣 Zucchini Carrot Potato Soup Recipe (Serves 6)

Ingredients

  • 2 zucchinis
  • 2 carrots
  • 2 medium potatoes
  • 1 onion
  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • 1 clove garlic (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric (optional, for color and aroma)
  • 6 cups hot water or vegetable broth

For the marinade (optional)

  • 1 tea glass milk or 2 tablespoons yogurt
  • 1 tablespoon flour

Preparation

  1. Chop the onion. Heat the olive oil in a pan and fry the onion for a few minutes.

  2. Add the garlic if you wish and fry for 1 more minute.

  3. Peel and dice the zucchini, carrots and potatoes and add them to the pot.

  4. Sauté the vegetables for 4-5 minutes on medium heat.

  5. Add hot water (or vegetable stock). Add salt, pepper and turmeric and mix.

  6. Cover the pot and cook for about 20 minutes until the vegetables are soft.

  7. Blend the soup until smooth.

  8. (Optional) For the dressing, whisk together the yogurt, flour and milk in a small bowl. Take a ladleful of the soup, warm it up and add it to the dressing. Then slowly pour it into the soup and mix, then boil for another 3-5 minutes.

  9. Finally, add the butter, mix and turn off the heat.

Serving Suggestion

  • You can serve by sprinkling chopped dill or mint on top.

  • It goes great with toasted bread or croutons!