Potato and Zucchini Soup recipe - ingredients, nutrition and when to eat it
This mild soup is made with potatoes and Korean zucchini simmered in anchovy broth.
This mild soup is made with potatoes and Korean zucchini simmered in anchovy broth. Tender potatoes, lightly crisp zucchini, and a savory broth make it a lovely match for rice at lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 580.5g serving): 138 kcal · protein 8.9g · carbohydrate 25.2g · fat 0.8g · sodium 776.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t slice the potatoes too thin, or they may break apart in the broth; thicker pieces stay fluffy.
Tips: Add the zucchini after the potatoes so it doesn’t get mushy and keeps its subtle sweetness.
Tips: Anchovies can make the broth bitter if simmered too long, so remove them after about 8 minutes.
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Ingredients (1 serving)
- Water — 350 ml
- Dried anchovies — 8 g
- Potato — 120 g
- Korean zucchini — 80 g
- Green onion — 15 g
- Garlic — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Salt — 0.3 tsp