Zucchini and Potato Soup Recipe
- Serves 4
- Preparation Time 05MINS
- Cook Time 25MINS
1L (4 cups) Campbell’s Real Stock Vegetable
2 tbsp olive oil
1 brown onion, roughly chopped
4 garlic cloves, chopped
1kg zucchini, chopped
1 potato, peeled and chopped
1/3 plain Greek yogurt
STEP 1 Heat a large saucepan and add olive oil, onion and garlic. Cook for 1-2 minutes. Add chopped zucchini, potato and Campbells Real Stock Vegetable. Bring to the boil, cover and simmer for 25 mins.
STEP 2 Using a stick blender or food processor, puree soup before serving.
STEP 3 Ladle soup into bowls, garnish with a dollop of yogurt.
