When you come home craving a soothing winter soup, whip up this creamy wonder.
Ingredients
- 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
Method
- Step 1Heat 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.
- Step 2Increase 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.
- Step 3Add the zucchini and cook for 2 minutes or until the zucchini is soft. Remove from heat. Stir in the parsley, parmesan and sour cream.
- Step 4Pour 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.
- Vegetarian
Nutrition
1307 kj
Energy
21g
Fat Total
8g
Saturated Fat
6g
Fibre
10g
Protein
27mg
Cholesterol
1449.4mg
Sodium
6g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Chris Chen
- Publication: Australian Good Taste
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