Best 4 Zucchini Potato And Cilantro Soup Recipes

Indulge in a culinary journey with our delectable Zucchini, Potato, and Cilantro Soup, a symphony of flavors that will tantalize your taste buds. This hearty and wholesome soup is not only incredibly delicious but also packed with nutritious goodness. The harmonious blend of zucchini, potatoes, and cilantro creates a captivating flavor profile, while the addition of aromatic spices and herbs elevates the soup to a new level of culinary delight. With its creamy texture and vibrant green hue, this soup is a feast for the eyes and the palate. As you savor each spoonful, let the flavors dance on your tongue and transport you to a realm of culinary bliss. Whether you're a seasoned chef or a home cooking enthusiast, this recipe is designed for success. With easy-to-follow instructions and readily available ingredients, you'll be able to create this culinary masterpiece in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

ZUCCHINI AND POTATO SOUP

Zucchini and Potato Soup image

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Provided by Alexandra

Categories Dinner Lunch Main Soup

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp extra virgin olive oil (See Note 1)
700 g (1.5 lb) zucchini/courgette - cut into 2cm (1 inch rounds) approximately 3 large
1 medium brown/yellow onion - roughly chopped
2 cloves garlic - roughly chopped
1 potato - large, peeled and cut into 1cm (1/2 inch) cubes
2 1/4 cups (560 ml) vegetable stock (See Note 2)
2 tbsp flat-leaf parsley - roughly chopped (See Note 3)
sea salt and freshly ground black pepper - to taste (See Note 4)

Steps:

Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
Add the parsley, and blend the soup until smooth.
Check the seasoning is to your liking, and serve with a garnish of your choice.

Nutrition Facts : Calories 122 kcal, Carbohydrate 20 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 548 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

ZUCCHINI AND SPINACH SOUP

Zucchini and Spinach Soup image

Categories Soup/Stew Onion Potato Appetizer Sauté Passover Quick & Easy Spinach Zucchini Winter Kosher Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

Steps:

Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

ZUCCHINI CILANTRO SOUP

Zucchini Cilantro Soup image

I came across this recipe while trying to decide what to do with the leftover zucchini from my garden. I added some curry powder, but the original recipe doesn't call for it.

Provided by Renee D

Categories Vegetable

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup chopped onion
2 tablespoons olive oil
3/4 lb zucchini, scrubbed and cut into 1/2-inch pieces
1 1/2 cups chicken broth
1 1/2 cups chopped fresh coriander
2 teaspoons fresh lemon juice (to taste)
curry powder, to taste

Steps:

In a large saucepan cook the onion in the oil over moderately low heat, stirring until it is softened, add the zucchini and salt and pepper to taste, and cook the mixture, covered, stirring occasionally, for 4 minutes. Add the broth and 1 1/4 cups water and simmer the mixture, covered, for 10 minutes, or until the zucchini is tender. Remove the pan from the heat, stir in the coriander, and let the mixture cool. In a blender or food processor purée the mixture in batches, transferring the soup as it is puréed to a bowl. Stir in the lemon juice, season the soup with salt and pepper, and serve it at room temperature or chilled.

Nutrition Facts : Calories 98.1, Fat 7.5, SaturatedFat 1.1, Sodium 298.2, Carbohydrate 5.7, Fiber 1.4, Sugar 2.7, Protein 3.2

ZUCCHINI SOUP I

Zucchini Soup I image

A delicious soup served anytime.

Provided by William Anatooskin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon dried basil
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

Steps:

In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 21.5 g, Cholesterol 3.1 mg, Fat 4.1 g, Fiber 4 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 182.6 mg, Sugar 6.5 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't overcook the vegetables. They should be tender but still slightly crisp.
Season the soup to taste. Add salt and pepper to taste, and consider adding other spices, such as cumin, chili powder, or paprika.
Garnish the soup before serving. This could include chopped cilantro, sour cream, or grated cheese.

Conclusion:

Zucchini potato and cilantro soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. The soup is full of flavor and nutrients, and it is sure to be a hit with your family and friends.