There’s a difference between a simple soup and a true potage. This silky, blended zucchini potage is richer, smoother, and more refined—made to highlight the natural sweetness of vegetables while delivering a comforting, elegant dish.
Ingredients
- 4 medium fresh zucchini (with skin)
- 2 medium carrots, peeled
- 1 small onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter or 1 teaspoon olive oil (plus extra for serving)
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon vegetable seasoning (optional)
- 3–4 cups water or light vegetable broth
Instructions
Peel the carrots and cut them into chunks. Wash the zucchini, trim the ends, and slice into thick rounds without removing the skin.
In a pot, bring water to a gentle boil and add the carrots. Cook over medium heat until halfway tender, about 10 minutes.
Add zucchini and roughly chopped onion. Continue cooking until all vegetables are fully soft.
Using a slotted spoon, transfer the vegetables to a blender. Add some of the cooking liquid and blend until smooth and creamy.
Return the mixture to the pot along with the remaining liquid. Heat gently and stir to combine.
Season with salt, pepper, and vegetable seasoning. Add fresh parsley at the end—either blended for a smooth finish or chopped for texture.
Serving
Serve warm. Add a small cube of butter or a drizzle of olive oil to each bowl just before serving. This gives the potage its signature richness and depth.
