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Zucchini and lemon thyme soup

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 (350g total) potatoes, peeled, chopped
  • 750g zucchini, chopped
  • 4 cups Massel chicken style liquid stock
  • 1/4 cup lemon thyme, chopped
  • 2 bay leaves
  • 400g can cannellini beans, drained
  • 1/3 cup flat-leaf parsley, chopped


  • 1
    Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
  • 2
    Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
  • 3
    Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.

Source: taste.com.au


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