Zucchini & parmesan soup

Zucchini & parmesan soup


When you come home craving a soothing winter soup, whip up this creamy wonder.

The ingredient of Zucchini & parmesan soup

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1 tablespoon chopped fresh thyme leaves
  5. 1.25L (5 cups) Massel chicken style liquid stock
  6. 3 (about 440g) desiree potatoes, peeled, cut into 1.5cm pieces
  7. 4 large (about 700g) zucchini, ends trimmed, thickly sliced
  8. 1 cup chopped fresh continental parsley
  9. 40g (1/2 cup) shredded parmesan
  10. 65g (1/4 cup) sour cream
  11. Shredded parmesan, extra, to serve
  12. Crusty bread, to serve

The instruction how to make Zucchini & parmesan soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 1 minute or until the onion softens slightly.
  2. Increase heat to high. Add the stock and potato, and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender.
  3. Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove from heat. Stir in the parsley, parmesan and sour cream.
  4. Pour half the zucchini mixture into the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining zucchini mixture. Ladle among serving bowls. Season with pepper and serve with extra parmesan and crusty bread.

Nutritions of Zucchini & parmesan soup

fatContent: 312.373 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 10 grams protein
sodiumContent: 27 milligrams cholesterol

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