How to make puree soup from zucchini and potatoes according to a step-by-step recipe with photos

Zucchini is not only a healthy vegetable, it has a rare property - the ability to combine with almost all foods. Zucchini and potato puree soup can take on a variety of flavors depending on what ingredients, in addition to the main ones, are included in its composition. The technology of its preparation also leaves a certain imprint on the taste and appearance of the dish. The soup has a thick but delicate consistency, is liked by adults and children, and helps diversify the family menu.

Cooking features

Making puree soup is a simple process, but it still requires knowledge of some subtleties.

Young zucchini does not need to be peeled; just wash them well using a brush. Ripe vegetables must be cleaned of large seeds and the rough peel removed. The peel is easily removed with a vegetable peeler, the pulp with seeds - with a spoon.
By reducing or increasing the amount of potatoes, you can adjust the consistency of the finished dish. The soup can also be diluted with milk or cream. This will give the dish a delicate creamy taste. The inclusion of cheese can also thicken the dish and give it a creamy flavor.
Some recipes call for sautéing the vegetables before adding them to the soup. You can fry in vegetable or butter. The latter option is preferable, since the creamy notes that butter adds to the dish make the taste of the cream soup especially soft.
A blender is most often used to grind ingredients, but you can do without kitchen appliances. Many housewives grind prepared vegetables through a sieve.
Use caution when using an immersion blender. If you keep it on while you put it in and out of soup, it will spray out in all directions - it can burn your skin and stain nearby objects.
After chopping the soup, whipping it, or adding new ingredients to it, it must be brought to a boil and simmered for at least a couple of minutes. This will sanitize the soup.

The creamy soup is best served with croutons. If it was cooked without adding dairy products, then before serving it can be seasoned with sour cream. It is a good idea to sprinkle the dish with chopped herbs.

Recommendations and tips for preparation and introduction into the diet

Puree soup with zucchini and potatoes may well become the first soup in a baby’s diet. Usually, by 8 months, the child is already familiar with both zucchini and potatoes separately. This means that it is quite possible to combine them into soup.
Both vegetables are hypoallergenic and are easily digested by small children.
You need to prepare the first soup using water or vegetable broth. Use only fresh fruits, the quality of which you have no doubt about. Choose young, thin-skinned zucchini; The potatoes are firm, not limp, without any green spots. It is very good if the vegetables are grown in your own garden. In this case, be sure to prepare zucchini for the winter by freezing them.
Prepare the soup for one serving. This way you will preserve all the beneficial substances of vegetables and protect your baby from possible food poisoning.
The daily volume of potato-squash puree soup is 100-150 ml. They can replace one feeding, for example lunch.

Creamy zucchini and potato soup

Compound:

zucchini – 0.6 kg;
potatoes – 0.4 kg;
water or vegetable broth – 0.75 l;
cream – 0.25 l;
butter – 40 g;
salt, pepper - to taste.

Calorie content of the product per 100 g: 78 kcal.

Cooking method:

Wash the zucchini, peel and seeds if necessary, cut into small cubes.
Peel the potatoes and cut them into roughly the same pieces as the zucchini.
Place a piece of butter at the bottom of a saucepan intended for cooking soup and melt it.
Add the vegetables and lightly fry them for 5 minutes, stirring occasionally.
Cover the vegetables with water or broth.
Cook until the vegetables are soft.
Grind the contents of the pan using a blender or rub it through a sieve.
Add salt, spices, cream. Return the pan to the stove.
Bring the soup to a boil and remove from heat.

The soup prepared according to this recipe has a delicate creamy consistency and a creamy flavor. It is impossible to eat it without appetite.

Step-by-step recipe for pureed zucchini and potato soup

HomeQuick KitchenFirst coursesSoupsPuree soupStep-by-step recipe for puree soup from zucchini and potatoes

Category: Cream soup

Author: Alexander Beridze

50 min

205 kcal

5/5 (3)

Ingredients

Potato	3 pcs.
Carrot	2 pcs.
Onion	1 PC.
Zucchini	2-3 pcs.
Tomatoes	3 pcs.

I recently tried a very interesting, amazingly aromatic and tasty puree soup while visiting a friend who often spoils her friends and family with original, incomparable dishes. When I asked what it was made of, my friend offered to guess. Answers poured in from all sides, but not a single one was correct - in the end, to our surprise, a friend admitted that the base of the puree soup consisted of simple and banal zucchini and potatoes. How did these ordinary ingredients turn into such a wonderful product? This is exactly what we will talk about today in our article. I present to you an exclusive recipe for an incredibly tasty Spanish-style zucchini and potato cream soup, which will be a real pleasant surprise for you and your family!

Did you know? In Spain of the last century, Mediterranean cuisine dominated for a long time, while the national cuisine was in decline and was represented only by the famous gazpacho soup. Now the reverse processes are happening: more and more Spaniards are returning to traditional, undeservedly half-forgotten home cooking dishes of the mid-20th century. Zucchini and Potato Crepe Soup is one such interesting dish, so let's explore it together!

Kitchen tools

Prepare in advance all the utensils, utensils and tools that you will definitely need in the process of making creamy zucchini and potato soup:

a capacious saucepan with a volume of 3 liters or more,
a frying pan with a non-stick coating and a lid with a diameter of 25 cm,
deep bowls (several pieces) with a volume of 200 to 850 ml,
tablespoons,
kitchen gloves,
teaspoons,
measuring cups or kitchen scales,

cotton or linen towels,
wooden spatula,
grater
sharp knife,
cutting board,
Having a food processor with a chopper or a blender is also welcome, since only with their help can you prepare the perfect puree soup.

You will need

The basis

Potato	3 pcs.
Carrot	2 pcs.
Onion	1 PC.
Zucchini	2-3 pcs.
Tomatoes	3 pcs.

Important! It is best to choose thick-skinned tomatoes that are easy to peel without scalding with boiling water. In addition, try to purchase sweet young carrots for this soup, because they will give your dish a very interesting signature taste.

Spices

50 g of fresh herbs (dill, cilantro, parsley);
7 g ground black pepper;
6 g table salt.

Additionally

70 g butter;
25 ml olive oil.

Instead of olive oil, you can use sunflower oil, but in much smaller quantities - approximately 15 ml. In addition, if desired, you can add other suitable seasonings to the soup, such as a mixture of Spanish or French herbs.

Cooking sequence

Preparation

We wash the zucchini and peel it with a knife.
Cut them into cubes or long strips.
Peel the onion and chop it with a knife or in a blender.
Remove the skins of the tomatoes and cut them into slices.
Grate the carrots or finely chop them.
Remove the skins from the potatoes and cut them into small cubes.

Important! Some chefs advise peeling zucchini in strips, that is, not removing all the skin, but leaving gaps of untouched peel in the form of strips. Also, to speed up the cooking time, I would recommend grating or pureeing all the vegetables in a food processor, but this may strip the ingredients of their juices prematurely and make your soup taste more neutral.

First stage of preparation

Pour olive oil into a frying pan and place it on the stove.
Heat the dishes over medium heat, then add the prepared onion.
Fry it for about three minutes, then add the carrots.
Continue frying the ingredients for at least another five minutes, stirring constantly.
Then add the tomatoes, stir the mixture again and cover the pan with a lid.
Reduce the heat to low, leave for four to five minutes and remove the lid.
Stir the frying mixture and immediately pour in the potatoes.
Cover the pan with a lid again and simmer the mixture for about five minutes.
Add the chopped zucchini and mix the mixture thoroughly with a spatula.
Simmer covered for about 10 minutes, stirring the vegetable mixture frequently.

Did you know? A friend told me that sometimes she sautés ingredients in a saucepan, without using a frying pan. After trying to do this, I realized that it would not work for me: the vegetables could burn and black fragments would float in the soup. In addition, in my opinion, the roast is heated and simmered very slowly in the pan.

Second stage of preparation

Place the pan over medium heat and add butter.
As soon as the butter has melted, transfer the frying from the frying pan to the pan.
Warm up the mixture, stirring with a spatula, for about five minutes.
After this, add water, pepper and salt, stir with a spatula.
Cover the pan with a lid and bring the soup to a boil.
Then reduce the intensity of the fire to minimum.
Cook the vegetables for about fifteen more minutes, then remove from the stove.
Using a blender or food processor, puree the soup.
Let it cool slightly and transfer to serving plates.
Sprinkle finely chopped dill or parsley on top.
Read also: Tatar balish with meat and potatoes in the oven, step-by-step recipe for cooking at home

Important! The amount of water can be chosen according to your taste: if you want your finished soup to be very thick and pasty, then pour in less liquid. However, remember that if you add too little water, the soup will turn into a pate that can dry out and crack on your plate.

That's all! See for yourself what a wonderful soup you have made - its aroma will make even the most persistent picky eaters come running to the table! I highly recommend eating this dish with crackers; you can throw a few of them on each plate. You can use regular crackers, fried in oil, but garlic ones are much more suitable - however, if you are not a fan of spicy things, then take cheese ones. Serve the soup moderately hot, since the cold mass will not be so appetizing, and store in the refrigerator, transferring it to a metal or earthenware bowl, for no more than a week.

Watch the video recipe carefully

Step-by-step preparation of a wonderful Spanish creamy soup of zucchini and potatoes can be seen in the video below.
Finishing our conversation with you about puree soups, I would really like to advise you a few more options for preparing this incredibly tasty and light dish. For example, prepare a delicious creamy champignon soup with cream recipe with photo that will delight your family not only with an exciting aroma, but also with a bright, original taste. In addition, don’t miss the classic pea soup with meat, known to everyone since childhood - today, thanks to modern kitchen equipment, you can make it in literally an hour! In addition, I can’t help but advise you to prepare broccoli puree soup, which is very healthy for children and adults, and also an excellent option for those who like to use wild mushrooms in soups - pureed mushroom soup. The suggested recipes have been tested several times by me and my friends, so don't worry about running into an untested guide. Bon appetit everyone! Please write me a few reviews and comments regarding the creamy soup described above - maybe you have any questions? I would also really like to hear your recipe options if you supplement the soup with some other ingredients. Have a nice day and good mood!

Other soup recipes

Vegetable puree soup

Cream soup

Meatball soup

Fishball soup

Soup with meatballs and rice

Enjoy reading!

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Zucchini and potato soup with ginger

Compound:

zucchini – 0.8 kg;
potatoes – 0.2 kg;
water – 1 l;
ginger root – 15 g;
pepper mixture – 5 g;
coriander - a pinch;
salt - to taste.

Calorie content of the product per 100 g: 18 kcal.

Cooking method:

Wash and peel the vegetables, cut them into small cubes, and cover with water.
Bring to a boil and cook for 20-30 minutes.
Grind using a blender or sieve.
Heat the pepper and coriander for a minute in a dry frying pan, grind using a pepper mill or coffee grinder, and add to the soup.
Peel and grate the ginger and add to the rest of the ingredients.
Stir the soup and return to the stove. Bring to a boil, cook for 2-3 minutes.

Zucchini and potato puree soup - recipe

Required Ingredients

half a medium zucchini;
potatoes - 2 pieces;

water – 500 ml;
cream 10% fat – 100 ml.

Cooking step by step

vegetables must be peeled and chopped;
boil water and add potatoes to it;
after 7-10 minutes, add zucchini to the soup;
cook until tender, about 10-15 minutes more.

Cool the finished soup and puree using a blender. Stirring carefully, add cream.

Your potato-zucchini cream soup is ready!

If your baby is not yet familiar with industrial milk or cream, add expressed breast milk or adapted formula to the soup if your baby is artificial.

For children after one year old, greens, carrots, onions, a little salt and pre-boiled meat can be added to the creamy soup of zucchini and potatoes. Easily digestible varieties of meat are recommended for kids: rabbit, chicken, turkey.

Zucchini-potato soup with celery

Compound:

potatoes – 0.4 kg;
zucchini – 0.4 kg;
celery root – 0.2 kg;
onions – 100 g;
garlic – 1 clove;
olive oil – 60 ml;
water – 1 l;
dried basil – 5 g;
salt, spices - to taste.

Calorie content of the product per 100 g: 49 kcal.

Cooking method:

Wash, peel, and cut the potatoes, zucchini and celery into small cubes.
Cut the garlic into thin slices.
Peel the onion and chop it with a knife.
Pour olive oil into the bottom of the pan and heat it.
Place the onion in the oil and fry it until golden brown.
Add celery and garlic, fry them for 2 minutes along with the onion.
Add potatoes and zucchini and continue frying for 3-4 minutes.
Fill with water. After it boils, cook the soup over low heat for half an hour.
Turn the contents of the pan into a liquid puree.
Return to the stove, add salt and spices, and boil for 3 minutes.

Dried basil is added directly to the plates when serving the soup. Additionally, you can put pieces of tofu on the plate or sprinkle the soup with pumpkin seeds.

The benefits of puree soup from zucchini and potatoes for a child

Creamy vegetable soups perfectly meet the child's needs to satisfy hunger, keep warm, easily digest food and improve the skill of independent food consumption. Cream soup of zucchini and potatoes tastes good and has an attractive color. And the vitamins and minerals contained in the soup components will strengthen the baby’s health.
Potatoes and zucchini are rich in vitamin C, which enhances the body's protective functions, strengthening the immune system.
Zucchini contains a lot of vitamin A , which has a beneficial effect on vision and skin health, and B vitamins, which are necessary for the growth of the baby and the stability of the nervous system.
Calcium, magnesium and potassium, found in these vegetables , are necessary for the health of teeth and the skeletal system, are responsible for metabolism in the body, and iron stabilizes hemoglobin levels.

Puree soup of zucchini and potatoes with carrots

Compound:

zucchini – 0.2 kg;
potatoes – 0.3 kg;
carrots – 150 g;
milk – 0.4 l;
egg yolks (raw) – 3 pcs.;
water – 0.3 l;
butter – 80 g;
fresh dill and parsley – 50 g;
salt, spices - to taste.

Calorie content of the product per 100 g: 91 kcal.

Cooking method:

Cut the washed and peeled vegetables into cubes.
Fry in butter for 10-15 minutes.
Mix 300 ml of water and milk, put on fire.
When the mixture comes to a boil, add the vegetables and cook until soft. Grind with a blender and return to the pan.
Whisk the remaining milk with egg yolks and add to the vegetable puree.
Warm the soup over low heat for 5 minutes, stirring the contents of the pan.
Add salt and spices, heat for another 2-3 minutes. Remove from heat.

Vegetable soup with zucchini and potatoes

Puree soup can be prepared with fresh young zucchini. It is no less tasty from large ripe fruits. With the latter it turns out even more satisfying. I specially leave a few of these large fruits and prepare the dish until the New Year.

In the presented version, we have a Lenten dish today. Accordingly, the broth will turn out to be completely vegetable. If desired, it can be cooked with chicken broth. Needless to say, this dish is no less tasty. Therefore, for variety, we also cook with chicken.

Ingredients:

zucchini – 550-600 g
potatoes – 400 gr
carrots – 200 gr
onions – 70-80 g
vegetable oil – 2-3 tbsp. spoons
salt, ground black pepper to taste

Preparation:

1. Cut the onion into small cubes. In this case, you don’t have to try to make them the same. After frying and cooking, all vegetables will be pureed in a blender.

2. Place a thick-bottomed pan on the fire and pour vegetable oil into it. I add just a little bit to get a leaner version. If desired, you can add a little more oil.

If you don’t have a thick-bottomed pan, you can fry the onions and then the carrots in a frying pan. And after that, move the vegetables and continue cooking in the pan.

3. Once the oil is hot, add the chopped onion. Fry the fragments over low heat for 2-3 minutes. Don't overcook the onions. This will ruin the color of the finished dish. It will be better to darken it until translucent.

4. While frying is happening, take a minute or two to cut the carrots into cubes. Its size will be 1-1.5 cm.

5. Add the cubes to the soft onion and fry them for two to three minutes. Make sure that nothing gets brown. It is important to preserve the beautiful color of vegetables. In the future, they will form the main color of the finished dish.

6. While there is time, cut the potatoes into small cubes. Make their size no larger than 1.5 cm.

This way they will cook faster. Pour cold water over the slices and place the pan with the contents on the fire. This is the second pan on the stove. We will now keep an eye on both.

After boiling, salt the water so that the potatoes have a salty taste.

7. But until this point, you need to pay attention to the first pan. There you also need to pour some water. Because the time for frying the onions and carrots has already ended. Let the liquid boil and cook the vegetables for about 7 minutes until the carrots soften slightly.

8. Peel the zucchini and cut it into cubes up to 1.5 centimeters in size. If the fruit is large and has coarse seeds, then the cottony center with them should be cut out and thrown away.

Place the slices in a saucepan and add just enough water to cover the vegetables. Bring to a boil and add a little salt. The water should be salty, like in a regular soup.

And so, the pots are boiling, and we are preparing to begin the final stage.