Zippy Stoup

Directions

1. After mincing the garlic and thyme, dice the potatoes and one of the two zucchini.
2. Add the olive oil and minced garlic to a soup pot and cook on medium low until the garlic barely starts to turn golden.
3. 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).
4. While the potatoes are cooking, shred the second zucchini using the large side of a box grater.
5. 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.
6. Add the shredded zucchini and cook for another few minutes until the shredded zucchini gives off its green liquid.
7. Pour in the broth and simmer for about 7-8 minutes, until the potatoes are nearly soft enough but still have some bite.
8. Add the frozen peas and continue simmering until the potatoes are soft and the peas are cooked through.
9. When the stoup is just about ready, add lemon juice and salt to taste. Serve with grated parmesan on top.