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.

Zucchini potato and cilantro soup

Zucchini, potato and cilantro soup

5 from 2 votes
Author: adapted from Bon Appetit, May 2007


  • 3 tablespoons butter
  • 6-8 fennel seeds
  • 7 oz Yukon Gold potatoes, peeled, cut into 1/2-inch cubes (about 1-2 potatoes)
  • 16 to 18 oz zucchini, (about 4 medium) trimmed, cut into 1/2-inch rounds
  • 1 cup chopped onions
  • 2 1/2 cups low-salt chicken broth
  • 1/3 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 1/3 cup cilantro. Season with salt and pepper. When serving, garnish with chopped cilantro and squeeze fresh lime juice, to taste.

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