Zucchini, potato and cilantro soup

Zucchini, potato and cilantro soup by BakeBellissima.com


This zucchini, potato and cilantro soup is a delicious and comforting starter now that the weather has gotten colder. The texture is velvety and creamy, even though there is no cream in the soup.  A final drizzle of olive oil, lime and cilantro really finishes the soup and makes a beautiful presentation. You could also use flavored oils such as truffle or garlic to make the recipe even more special. Enjoy!


5.0 from 2 reviews
Zucchini, potato and cilantro soup
  • 3 tablespoons butter
  • 6-8 fennel seeds
  • 7 oz Yukon Gold potato (1-2 potatoes), peeled, cut into ½-inch cubes
  • 16 to 18 oz zucchini (about 4 medium), trimmed, cut into ½-inch rounds
  • 1 cup chopped onions
  • 2½ cups low-salt chicken broth
  • ⅓ cup (packed) minced fresh cilantro, plus extra for garnish
  • 3 teaspoons (or more) fresh lime juice
  1. Melt butter in a large saucepan over medium-high heat. Add fennel seeds; stir 30 seconds, making sure not to burn the seeds.
  2. Add the potatoes, zucchini, and onions; sauté 2 minutes. Add the chicken broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are soft, about 15 minutes.
  3. Purée soup in batches in blender. Once blended, mix in ⅓ cup cilantro. Season with salt and pepper. When serving, garnish with chopped cilantro and squeeze fresh lime juice, to taste.


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  1. Debbie says

    I’m a very big fan of soups for the winter season and I enjoyed this delicious recipe. The taste and texture of this soup are wonderful. The fresh citrus flavor from the lime and cilantro give this velvety soup a real pop.

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