Zucchini and lemon thyme soup

Cooking Soups Zucchini and lemon thyme soup

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Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a saucepan over medium-high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until soft.
  2. Add potatoes and zucchini. Cook, stirring, for 5 minutes. Add stock, thyme and bay leaves. Cover. Simmer, stirring occasionally, over medium-low heat for 20 minutes. Discard bay leaves.
  3. Puree soup. Add beans, parsley, and salt and pepper. Cook, stirring, over medium heat until warmed through. Serve with toasted Turkish bread, if desired.

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1 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
2 potatoes, peeled, chopped
750g zucchini, chopped
4 cups salt-reduced chicken stock
1/4 cup lemon thyme, chopped
2 bay leaves
400g can cannellini beans, drained
1/3 cup flat-leaf parsley, chopped

Adv

Autors
Preparation time
20
Cooking time
30
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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