1001 Recipe

Creamy country-style zucchini soup

50 min
hard
12 ingredients
Category
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Creamy country-style zucchini soup

Zucchini soup is a traditional preparation that has been part of rural cuisine in several Latin American countries for generations. Its origin dates back to ancient peasant communities, where fresh ingredients available from the garden were used to create nutritious and simple dishes. In different regions, this soup goes by various names; for example, in Mexico it is commonly known as "caldo de calabacita," while in countries like Argentina or Colombia it is usually called simply "sopa de zapallito" or "crema de calabacín." This recipe has remained popular thanks to its comforting flavor and versatility, being an ideal option for cold seasons and for those seeking healthy, homemade meals.

In addition to its wealth of nutrients, zucchini is an ingredient that adds softness and freshness to the soup, combining harmoniously with tomatoes, potatoes, and aromatic herbs like parsley and oregano. Thus, this preparation not only delights the palate but also evokes the simple and authentic cooking that reflects Latin American peasant tradition.

How to Prepare Country-Style Zucchini Soup

To begin, peel and cut the potatoes into 1/2-inch cubes.

Next, cut the celery into 1/2-inch pieces.

Remove the core from the tomatoes, blanch them, peel them, and cut them into 1/2-inch pieces.

Slice the zucchini into 1/4-inch thick rounds.

In a large pot, heat the olive oil and brown the garlic clove.

Discard the browned garlic to avoid overly intense flavors.

Add the potatoes, stir to coat with the oil, and cook for approximately 5 minutes.

Add the onion, celery, parsley, and oregano, and cook until the onion is soft.

Pour in the beef broth, add the tomatoes, zucchini, and salt to taste, and bring to a boil.

Reduce the heat and simmer until the zucchini is tender.

Once ready, ladle the soup into individual bowls and sprinkle freshly ground pepper along with 1 teaspoon of Parmesan cheese over each serving.

Serve hot to fully enjoy its flavor and texture.

This recipe yields 6 servings, ideal for sharing with family or friends.

Sopa de calabacín estilo campestre

Ingredients (12)

  • Olive Oil
  • Garlic Clove
  • Potatoes
  • Onion
  • Celery
  • Fresh Parsley
  • Oregano
  • Beef Broth
  • Tomatoes
  • Zucchini
  • Salt
  • Parmesan Cheese

Instructions (26 steps)

  1. 1 Peel and cut the potatoes into 1/2-inch cubes
  2. 2 Cut the celery into 1/2-inch pieces
  3. 3 Remove the core
  4. 4 blanch
  5. 5 peel
  6. 6 and cut the tomatoes into 1/2-inch pieces
  7. 7 Cut the squash into 1/4-inch slices
  8. 8 In a large saucepan
  9. 9 heat the oil and brown the garlic
  10. 10 Discard the garlic
  11. 11 Add the potatoes
  12. 12 stir to coat
  13. 13 and cook for approximately 5 minutes
  14. 14 Add onion
  15. 15 celery
  16. 16 parsley
  17. 17 and oregano
  18. 18 and cook until the onion is soft
  19. 19 Add broth
  20. 20 tomatoes
  21. 21 squash
  22. 22 and salt and bring to a boil
  23. 23 Reduce the heat and simmer until the squash is tender
  24. 24 Pour the soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon of parmesan cheese over each serving
  25. 25 Serve hot
  26. 26 Yields 6 servings

Nutritional Information

Calories: 194 kcal
Protein: 0g
Carbohydrates: 7g
Fat: 12g
Azúcar: 0g
Sodio: 14mg

Categoría

Sopas

Etiquetas

60 Minutes Or Less Preparation Time Dish Main Ingredient Preparation Occasion Low In Protein Healthy Soups Stews Vegetables Stove Dietary Gluten Free Low In Cholesterol Low In Saturated Fat Low In Calories Low In Carbohydrates Healthy 2 Free Of Something Low In Something Pumpkin Equipment Number Of Servings