Zucchini Parmesan Soup

When you come home craving a soothing winter soup, whip up this creamy wonder.

The ingredient of Zucchini Parmesan Soup

  • 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

The Instruction of zucchini parmesan soup

  • 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
  • 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
  • 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
  • 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

Nutritions of Zucchini Parmesan Soup

fatContent: 312 373 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 10 grams protein
sodiumContent: 27 milligrams cholesterol

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