Zucchini and Lemon Thyme Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Nice soup served with toasted Turkish bread. Ingredients:
1 tablespoon olive oil |
2 cloves garlic, crushed |
1 onion, chopped |
350 g potatoes, peeled and chopped |
750 g zucchini, chopped |
1 liter chicken stock |
1/4 cup lemon thyme |
2 bay leaves |
1 (400 g) can cannellini beans, drained |
1/3 cup flat leaf parsley, chopped |
salt and pepper |
Directions:
1. Heat oil in saucepan over medium-high heat.
2. Add garlic and onion, cook, stirring for 3 minutes or until soft.
3. Add potatoes and zucchini, cook, stirring for 5 minutes.
4. Add stock, lemon thyme and bay leaves, cover and simmer, stirring occasionally, over medium-low heat for 20 minutes.
5. Discard bay leaves.
6. Puree soup.
7. Add beans, parsley, salt and pepper, cook, stirring over medium heat until warmed through.
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