Cooked - Creamy Italian Potato & Zucchini Soup - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Creamy Italian Potato & Zucchini Soup

4.0

1 tbsp olive oil

1 yellow onion (, diced (white onion UK))

2 cloves garlic (, minced or grated)

3 medium zucchini (courgettes) (, grated using a box grater (900g/1.9 lbs))

2 large potato (, cut into medium-sized chunks)

4 cups chicken stock ((1 litre))

1 tbsp freshly grated parmesan

½ cup+ shredded sharp cheddar

Salt and pepper and red pepper flakes for seasoning

1 knob (1 tbsp) butter ((optional))

Select all/reset

Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
Add the grated zucchini and saute for 1-2 minutes. add salt pepper n red pepper
Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
Stir in the grated parmesan cheddar and butter and season with salt and pepper and red pepper.

Loading...

Privacy Policy Cookie Policy Terms of Service