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Prep time
30 minutes
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Cook time
25 minutes
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Serves
4-6
Author Notes
We don't have an immersion blender (yet) over here in the Netherlands, so here's a zucchini-potato-pea soup that doesn't need one. —mawhorts
Ingredients
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2 tablespoons
olive oil
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3
cloves garlic, minced
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3 sprigs
thyme, minced
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3
medium waxy potatoes
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2
large zucchini
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600 milliliters
chicken or vegetable broth
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1/2 packet
frozen peas
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1/2
lemon, juiced
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salt and pepper to taste
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parmesan cheese, optional
Directions
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After mincing the garlic and thyme, dice the potatoes and one of the two zucchini.
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Add the olive oil and minced garlic to a soup pot and cook on medium low until the garlic barely starts to turn golden.
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Turn up the heat to medium, add the diced potatoes, a pinch of salt, and cook, stirring occasionally to make sure they don't stick too badly (some browning is fine).
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While the potatoes are cooking, shred the second zucchini using the large side of a box grater.
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Add the diced zucchini, thyme, another pinch of salt, and some grindings of pepper to the pot, give it a good stir, and continue cooking for 3-4 minutes until the zucchini begins to soften.
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Add the shredded zucchini and cook for another few minutes until the shredded zucchini gives off its green liquid.
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Pour in the broth and simmer for about 7-8 minutes, until the potatoes are nearly soft enough but still have some bite.
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Add the frozen peas and continue simmering until the potatoes are soft and the peas are cooked through.
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When the stoup is just about ready, add lemon juice and salt to taste. Serve with grated parmesan on top.
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