Creamy Potato and Zucchini Soup
Recipe type: Soup
Serves: 4
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg desiree potatoes, peeled, cut into pieces
  • 2 cups skim milk
  • 1½ cups vegetable or chicken stock
  • 3 zucchini, trimmed, grated
  • 1 tsp ground nutmeg
  • Salt and pepper, to taste
  • Croutons
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 sheets white lavash bread (wrap)
  1. Heat oil in a deep heavy-based non-stick pan over a medium-high heat. Add onion and cook for 3 minutes or until soft. Stir through garlic and cook for 2 minutes. Add potato, milk and stock and slowly bring to the boil. Reduce heat and simmer for 20-25 minutes or until just tender. Add zucchini and nutmeg, stir to combine and cook for 2-3 minutes.
  2. Remove soup from heat and stand for 10 minutes. Puree mixture, return to pan and stir over a low heat for 3-4 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls and serve with croutons.
  3. To make croutons: Preheat oven to 180°C. Line 2 oven trays with baking paper.
  4. Combine oil and garlic in a small bowl. Put bread on a flat surface and brush or spread with oil and garlic mixture. Fold bread in half and tear along fold. Continue to fold and tear until you have long strips about 2cm wide. Put on prepared baking trays and bake for 10 minutes or until golden and crisp.
Recipe by Harvest Hub at