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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (467g) Recipe makes 4 servings |
||
| Calories 315 | ||
| Calories from Fat 182 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 12.2g | 61% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 62mg | 20% | |
| Sodium 658mg | 27% | |
| Potassium 962mg | 27% | |
| Total Carbohydrate 27.0g | 9% | |
| Dietary Fiber 4.0g | 16% | |
| Sugars 4.3g | ||
| Protein 8.5g | 16% | |
Creamy Cajun Zucchini and Potato Soup
SERVES 4
Ingredients
- 25 g butter
- 100 g onions
- 1 garlic clove (add more if you like)
- 2 potatoes, cubed
- 2-3 zucchini
- 750 ml chicken broth or vegetable broth (for vegetarians)
- 1 pinch cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- salt
- 175 ml cream
Directions
1
Melt butter in a pan, add onions and garlic.2
Sauté for 5 minutes and then add potatoes.3
Take about 100g potatoes after 8-10 minutes and put aside.4
Add zucchini and cook for 3 minute.5
Meanwhile heat chicken broth, herbs and spice in a pot.6
Add vegetables from the pan and bring to boil.7
Reduce heat and leave to cook for 40 minutes.8
Fill in a blender and puree.9
Reheat the soup and add the cream.10
Do not boil!11
Serve in bowls decorated with the leftover potato cubes.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Squash
- Cuisine > North American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Carianne
On Jun 15, 2009
Awesome. I made a huge batch because the zucchini I had was the size of a billy-club. Upped all the spices - and at the last moment found out that I was out of basil. So I used oregano, and it is very tasty. This is the perfect thing for me tonight, by stomach is a little upset and this is so comforting!
From: Anglo Mama in Israel
On Jul 22, 2007
Rich and creamy and easy to make. My guests raved and asked for the recipe! I couldn't find cayenne pepper so used Tabasco sauce instead.
From: stormylee
On Mar 9, 2005
Very tasty soup that combines spicyness and creaminess really well! I used 1/4 ts of cayenne and got just the right amount of heat. Also made a lower fat version by using only 1 ts of butter and cooking cream with a fat content of 5% (it has the same consistency as regular cream, though). Mm-mm! I do wish the amounts of potatoes and zucchini included approximate weights as well, just to give a guideline as these ingredients come in a wild variety of sizes! I used about 250 g potatoes (and forgot to take out the 100 g in cubes, so all of that got pureed!) and 350 g zucchini, and I think I might use a bit more next time to get a thicker soup - this time my soup was a bit runny! Still, it tasted lovely and will certainly get made again. Thanks for a great recipe, Anke!
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