Zucchini, Potato, & Feta Soup

Serves

6

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

1 tbsp extra virgin olive oil
1 tbsp butter
1 yellow onion, diced
4 medium potatoes, peeled, cubed
1 garlic clove, minced
6 ½ cups (1.5 L) vegetable broth (stock)
⅓ tsp ground turmeric
salt and pepper, to taste
2 medium zucchinis (courgettes)
2 tbsp fresh dill, chopped
⅓ cup (80 ml) light cream, or dairy-free version
7 oz (200 g) feta cheese, cubed

Nutrition

(Per Serving)

Calories

286

Fats

14 g

Protein

9 g

Carbs

33 g

Instructions

  • Heat oil and butter together in pot over medium heat. Add onion and cook until softened, stirring often, for around 5 minutes.
  • Add potatoes to pot and cook for 2 to 3 minutes, stirring constantly. Next, add garlic, pour in vegetable broth, and bring to a boil. Add turmeric, then season to taste with salt and pepper.
  • Add zucchini, bring to a boil, then lower heat and simmer gently for 10 minutes. Once potatoes have softened, remove pot from heat.
  • Stir dill and cream through soup. Spoon into bowls and serve with feta cheese on top.