This Zucchini Soup is frugal, delicious, and packed full of the the good stuff you need to combat the winter coughs and sniffles.
Prior to putting this soup on the stove to cook I had made a Silverbeet and Cheese Filo and had the stalks from the silverbeet leaves still sitting on the bench. Instead of throwing them into the compost I decided to chop them up and add them to the soup. This would of had to of been the best decision I ha d made all day. The silverbeet stalks added such a lovely flavour to the soup and highly recommend that you do the same. Alternatively, the stalks can be left out.
If you are struggling to get the little ones to enjoy soup I have found that using the soup as a sauce over pasta helps as does dippy soldiers (toast).
2 Medium Zucchini’s, sliced
3 Medium Potatoes, peeled and sliced
1 Onion, sliced
1 Clove Garlic, sliced
Sliverbeet stalks from one bunch
1.5-2 Litres of Vegetable Stock
200ml Sour Cream
Salt and Pepper to taste
LET’S PUT IT ALL TOGETHER
1. To a large pot add all the ingredients except the sour cream. You want enough vegetable stock to cover all the vegetables.
2. Place over a medium low heat, covered to cook for 30 minutes or until the potatoes are soft.
3. Remove from the stove, add the sour cream and then blitz with a stick blender until smooth.
Store leftovers in the fridge in an airtight container for up to 3 days.
Freezer friendly: pour cooled portions into a ziplock bag and freeze flat. This takes up less room in the freezer.