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Prep time
5 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
Cold winter weather means it’s time for soup, and this healthy vegetarian zucchini soup recipe is one to add to your winter dinner or lunch roster. It’s incredibly simple to make, creamy, and packed with flavour even though there’s less than 7 core ingredients.
See full Healthy Vegetarian Zucchini Soup Recipe at grabyourspork.com —Clint
Ingredients
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4
medium sized zucchini chopped
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1
leek chopped
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1
brown onion diced
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1
garlic cloves crushed
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2
potatoes chopped
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1 teaspoon
thyme leaves chopped
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4 cups
vegetable stock
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1 teaspoon
olive oil
Directions
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Heat oil in a large saucepan over medium heat. Add the leek, onion, garlic and thyme and cook, stirring, for 1 minute or until the onion and leek softens slightly.
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Increase heat to high. Add the zucchini, potato, stock and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender. Remove from heat and cool for 5 minutes.
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Blend together in a food processor or blender until smooth. Return soup to the heat to warm through.
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Season with salt and pepper. Serve with cream or parmesan cheese (or both!) and with crusty bread.
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