Ingredients
- 2-3 medium zucchinis, sliced
- 2-3 medium potatoes, cubed
- 1 onion, sliced
- 3 garlic cloves, sliced
- 2 cups chicken or vegetable broth
- 1 cup water
- 2 Tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or dill, coarsely chopped (for garnishing)
- ½ cup half and half or sour cream (optional)
Directions:
- Slice 3 zucchinis and set a few slices aside for decorating.
- Heat 2 Tbsp of olive oil in a soup pot, add sliced onion and garlic and cook on low heat for 3-4 minutes until onion is soft.
- Add sliced zucchini and cubed potatoes, and continue cooking on low for 5-6 minutes.
- Add chicken broth and water, mix the soup, turn up the heat to medium high and bring it to a boil.
- Season with salt and pepper, cover the lid and cook on low for 15-20 minutes until all vegetables are tender.
- Puree the soup in a blender and return it back into the pot. Add half and half, if desired and heat the soup through. This step is optional.
- Fry the zucchini slices that you have set aside in a small amount of olive oil and place them on a paper towel to get rid of any oil.
- Decorate each plate with fried zucchini slices and chopped dill or parsley.
- Serve with toasted bread slices. Enjoy!
