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Zucchini and lemon thyme soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 18.20 gm olive oil
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 (350g total) potatoes, peeled, chopped
  • 750g zucchini, chopped
  • 1020.00 gm chicken style liquid stock
  • 62.50 ml lemon thyme, chopped
  • 2 bay leaves
  • 400g can cannellini beans, drained
  • 82.50 ml flat-leaf parsley, chopped
Instructions:
  • In a saucepan over medium-high heat, sizzle garlic and onion in oil until soft, stirring occasionally for about 3 minutes.
  • Add the potatoes and zucchini to the pot and sauté for 5 minutes. Pour in the stock and toss in the thyme and bay leaves. Cover the pot and let it simmer over medium-low heat for 20 minutes, stirring occasionally. Remove and discard the bay leaves before serving.
  • Blend the soup until smooth. Mix in beans, parsley, salt, and pepper. Heat gently on the stove, stirring occasionally, until heated. Optionally, enjoy with crispy toasted Turkish bread.

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