This Creamy Potato & Zucchini Soup Recipe (Vellutata di Zucchine e Patate) Is Dairy-free by 30Seconds Food
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Vellutata means pureed or creamed, which describes this velvety smooth zucchini and potato soup recipe perfectly. Well, almost. This easy Vellutata di Zucchine e Patate recipe is creamy, but is contains no dairy at all. This dairy-free soup is refreshing, healthy and can be eaten hot, cold or at room temperature.
Serve this creamless potato and zucchini soup recipe as a starter, for lunch or as a light dinner with a salad. Because there's no cream in it, it's the perfect soup to pack for lunches or picnics. For color and even more nutrition, you could add some grated or chopped carrot.
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 large shallot, chopped
- 3 cloves garlic, minced or pressed
- 2 russet potatoes, peeled and chopped
- 6 small zucchini, chopped
- 5 cups water
- 1 lemon
Here's how to make it:
- Heat the olive oil in a large soup pot. Add the onion, shallot and garlic. Cook, stirring often, until softened, about 4 to 5 minutes.
- Add the potato. Season with salt and pepper. Continue to cook about 5 more minutes.
- Add the zucchini and cook, stirring often, about 5 more minutes.
- Add the water. Bring to a boil, reduce heat, cover and simmer gently for about 20 minutes or until all the vegetables are soft. Remove from the heat.
- Use an immersion blender to puree. Add lemon juice, to taste, and more salt and pepper, if needed. Serve the soup hot, cold or at room temperature.
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