Zucchini & parmesan soup

Zucchini & parmesan soup

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

The ingredient of Zucchini & parmesan soup

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 1 tablespoon chopped fresh thyme leaves
  5. 1.25L (5 cups) Massel chicken style liquid stock
  6. 3 (about 440g) desiree potatoes, peeled, cut into 1.5cm pieces
  7. 4 large (about 700g) zucchini, ends trimmed, thickly sliced
  8. 1 cup chopped fresh continental parsley
  9. 40g (1/2 cup) shredded parmesan
  10. 65g (1/4 cup) sour cream
  11. Shredded parmesan, extra, to serve
  12. Crusty bread, to serve

The instruction how to make Zucchini & parmesan soup

  1. str_replace('ufeff','',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. str_replace('ufeff','',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. str_replace('ufeff','',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. str_replace('ufeff','',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:
cholesterolContent: 10 grams protein
sodiumContent: 27 milligrams cholesterol

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