Zucchini Purée

Properties7

Type	Recipe
Author	Diego Vicente
Difficulty	Easy
Prep Time	10m
Total Time	35m
Serving Size	2-3 people
Note created	Mar 5, 2026

Ingredients

• 2 medium zucchinis, sliced into half-moons
• 1 medium onion, chopped
• 1 medium potato, sliced
• ~800g broth (cocido broth works great)
• 1-2 tbsp Philadelphia Light
• olive oil
• salt to taste

Method

• Heat a drizzle of olive oil in a cocotte or heavy pot over medium heat.
• Sauté the onion for about 5 minutes until translucent. Let the fond develop on the bottom – that’s flavour!
• Add the potato and cook for 2-3 minutes, stirring.
• Add the zucchini and cook for another 2-3 minutes.
• Pour in the broth, scraping the bottom to deglaze any caramelized bits.
• Cover (or leave the lid slightly ajar) and simmer over medium heat for 20 minutes.
• Add Philadelphia Light and blend everything until smooth.
• Season with salt to taste – careful if the broth is already seasoned.
• When serving, I like to add croutons and freshly ground black pepper.