Zucchini Soup

Name: Zucchini Soup
Cuisine: American
Ingredients: 14 ounces zucchini, chopped; 1 medium potato, diced; 1 onion, finely chopped; 1 clove garlic, minced; 3 tablespoons olive oil; 1 teaspoon butter; 4 cups water; 1 teaspoon salt; 1 teaspoon black pepper; 6-7 fresh mint leaves; 1 vegetable bouillon cube

Nadyas_cuisine @nadyas_cuisine

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Zucchini Soup

Nadyas_cuisine @nadyas_cuisine

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Ingredients

14 ounceszucchini, chopped
1medium potato, diced
1onion, finely chopped
1 clovegarlic, minced
3 tablespoonsolive oil
1 teaspoonbutter
4 cupswater
1 teaspoonsalt
1 teaspoonblack pepper
6-7fresh mint leaves
1vegetable bouillon cube

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Steps

1

In a pot over heat, warm the olive oil and butter. Sauté the onion and garlic until softened.
2

Add the zucchini, potato, and mint, and stir.
3

Add the salt, pepper, and bouillon cube, then pour in the water.
4

Let the soup boil for 20-25 minutes until the potato and zucchini are cooked.
5

Using an electric blender, blend the soup until creamy.
6

Let it simmer for another 5 minutes and serve.