Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )

Potato, Zucchini and Tomatoes simmered in vegetable stock with cheese balls and seasoned with freshly ground black pepper powder.

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Creamy potatoes, crunchy zucchini and tangy tomatoes combine really well to make a dense, delicious soup. And carbohydrate-rich potatoes convert any dish into a meal, all by itself. This soup too, can make a quick dinner if you are not in the mood for a proper meal. Cheese balls add a nice surprise to every spoonful. This also makes a wonderful appetizer to a formal dinner. Garnish with sprig of parsley to give the perfect finishing to this tangy, crunchy soup.

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Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe ) recipe - How to make Potato, Zucchini and Tomato Soup ( Soups and Salads Recipe )

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings


For The Vegetable Stock
1/4 cup cauliflower florets
1/4 cup roughly chopped onions
1/4 cup roughly chopped carrots
1/4 cup roughly chopped cabbage

For The Soup
1 1/2 cups peeled potato cubes
1 1/2 cups finely chopped zucchini (unpeeled)
1/2 cup chopped tomatoes
2 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
salt and freshly ground black pepper (kalimirch) powder
1/2 cup grated processed cheese

For The Garnish
a sprig of parsley

For the vegetable stock

    For the vegetable stock
  1. Combine 5 cups of water, cauliflower florets, onions, carrots and cabbage and boil on a medium flame for 10 to 15 minutes or till they release flavour.
  2. Strain using a strainer. Keep the stock aside and discard the vegetables.

For the soup

    For the soup
  1. Heat the olive oil in a deep pan, add the garlic and sauté on a medium flame for 30 seconds.
  2. Add the onions and sauté on a medium flame for 1 minute.
  3. Add the potatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the zucchini, mix well and cook on a medium flame for 1 minute.
  5. Add the tomatoes, vegetable stock and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
  6. Meanwhile, place the cheese on a plate and mash it well with your fingers.
  7. Divide the mixture into 12 equal portions and roll each portion into a small cheese ball.
  8. Serve immediately garnished with cheese balls and parsley.

Potato, Zucchini and Tomato Soup Video by Tarla Dalal


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Nutrient values per serving
Energy109 cal
Protein2.8 g
Carbohydrates9.4 g
Fiber1.4 g
Fat6.8 g
Cholesterol0 mg
Vitamin A181.8 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C20.6 mg
Folic Acid18.8 mcg
Calcium77.7 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.3 mg
Potassium182 mg
Zinc0.3 mg

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