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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%
detailed view... how is this calculated?

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Creamy Cajun Zucchini and Potato Soup

Recipe #102571 | 45 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sgt. Pepper
Oct 22, 2004

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

SERVES 4 (change servings and units)

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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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!

0 people found this review helpful

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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.

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From: sunshinestarr

On Jul 4, 2007

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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!

3 people found this review helpful

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