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Zucchini & parmesan soup

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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