Zucchini Cream


Here's a lesson in how to make creamy vegetable soups without the slightest bit of actual cream or even an ounce of butter. Instead, zucchini is boiled with potatoes, garlic, and cilantro until the vegetables are quite soft, then everything is pureed with a hand blender (if you have one, otherwise transfer the contents to a regular blender and puree in batches, being careful not fill the jar more than halfway each time).


  • 2 zucchini (large)
  • 1 medium potato
  • 1 clove garlic
  • 1/2 onion
  • salt
  • olive oil
  • 3 coriander leaves


  1. Peel and chop the potato. Peeling zucchini is optional.
  2. Chop the zucchini. In a pot, cook vegetables, garlic and coriander leaves in olive oil until soft.
  3. Blend with stick blender until smooth. Season with salt to taste.
  4. Garnish with coriander leaves.
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