I’m excited to share my Zucchini Potato Soup with you. This comforting soup blends tender zucchini, hearty potatoes, and a silky egg finish into a delicious bowl that warms you from the inside out.
Level: Easy
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
I love making this soup because it’s both healthy and satisfying. The mix of fresh vegetables with a gentle egg infusion creates a velvety texture and a rich flavor. It’s a perfect dish for a light dinner or a cozy lunch, and it’s so simple to prepare!
Description
This recipe starts with a savory base of chicken broth, thinly sliced zucchini, potatoes, and onions. After simmering until the potatoes are tender, I whisk eggs with lemon juice and slowly stir them into the soup. This step creates a smooth, slightly thickened broth without scrambling the eggs. Finally, a sprinkle of dried dill, salt, and black pepper finishes the dish, adding a burst of fresh, herbaceous flavor. The result is a warm, inviting soup that highlights the natural sweetness of the vegetables.
Ingredients
• 5 cups chicken broth
• 1 lb zucchini, thinly sliced
• 1 large baking potato, peeled and thinly sliced
• 1 1/4 cups sliced onion
• 3 eggs
• 2 tbsp lemon juice
• 2 tsp dried dill
• Salt and black pepper, to taste
Directions
- Simmer the Vegetables:
In a saucepan over medium heat, combine the chicken broth, zucchini, potatoes, and onions. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are tender. - Temper the Eggs:
In a small bowl, whisk the eggs with the lemon juice. Gradually add about 1/2 cup of the hot broth to the egg mixture, whisking continuously. This helps warm the eggs gently without cooking them too quickly. - Combine and Thicken:
Slowly stir the egg mixture back into the soup. Stir gently and cook for 1 minute, making sure the soup does not boil, to create a smooth, creamy texture. - Finish and Season:
Remove the pan from the heat. Stir in the dried dill and season with salt and black pepper to taste.
Process Details
• Uniform Slicing: I slice the zucchini and potatoes very thinly so they cook quickly and evenly, ensuring every bite is tender.
• Tempering the Eggs: Adding a small amount of hot broth to the eggs prevents them from scrambling when mixed into the soup.
• Gentle Cooking: Keeping the soup below boiling after adding the eggs is key to achieving that silky, smooth finish.
Tips for Success
• Use a Mandoline: A mandoline slicer helps cut the vegetables uniformly, making for even cooking.
• Stir Gently: Once the egg mixture is added, stir gently to avoid curdling.
• Adjust Seasonings: Taste the soup at the end and adjust the salt and pepper to suit your preference.
• Blend for Creaminess: For a creamier texture, you can blend a portion of the soup and then stir it back in.
Serving Ideas
• With Bread: Serve this soup with a slice of crusty bread for a hearty meal.
• Light Garnish: Top with a sprinkle of fresh dill or parsley to add an extra burst of flavor.
• Side Salad: Pair it with a simple green salad for a well-rounded, healthy lunch or dinner.
• Appetizer: Enjoy a small bowl as a starter before your main course at dinner parties.
Nutrition Info (Approximate per Serving)
• Calories: 150–200
• Fat: 5–7 grams
• Carbohydrates: 20–25 grams
• Protein: 7–9 grams
I believe this Zucchini Potato Soup is a delightful and nutritious dish that brings out the best in simple ingredients. With its smooth, velvety texture and fresh, vibrant flavors, it’s a perfect meal for any day. I hope you enjoy making and savoring this soup as much as I do, and I’d love to hear your thoughts once you try it!
