Rosemary potato zucchini soup
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4-6
Inspired by who printed it from Bon Appétit
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 2 teaspoons minced fresh rosemary
  • 6 cups veggie stock
  • 3 medium red potatoes, cleaned, sliced
  • 3 medium zucchini, thinly sliced
  • 1 bunch rainbow chard, sliced
  • OPTIONAL GARNISH: Croutons and green onion.
  1. Melt butter with oil in heavy large saucepan over medium-high heat.
  2. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato and zucchini; bring to boil.
  3. Reduce heat and simmer 10 minutes.
  4. Add the chard to the stock and cook until tender, 3-5 minutes.
  5. Working in batches, puree in blender. Season with salt and pepper.
  6. Ladle into bowls.
  7. Top with zucchini and croutons. Sprinkle with green onions.
Recipe by Wine and a Spoon at