Zucchini and Lemon Thyme Soup

Submitted by Jewelies

"Nice soup served with toasted Turkish bread."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 14.79 ml olive oil
• 2 clove garlic, crushed
• 1 onion, chopped
• 350 g potatoes, peeled and chopped
• 750 g zucchini, chopped
• 1000.0 ml chicken stock
• 59.14 ml lemon thyme
• 2 bay leaves
• 400 g can cannellini beans, drained
• 78.78 ml 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.

Reviews

[Kittencalrecipezazz]

with a few amount adjusments we enjoyed this soup, we like heat so I added in some cayenne pepper, thanks Jewelies!...Kitten:)

 

[Sydney Mike]

Got to admit that I took this recipe on as a challenge. After getting into it I realized I needed to make some substitutions, but am hoping that the result was at least a close approximation of what was intended! I never did find lemon thyme so used a teaspoon of thyme leaves & a tablespoon of fresh lemon juice. And great northern beans were used in place of cannellini beans. All that being said, the soup I came up with was very tasty, & I intend to make it again & again! Many thanks for the recipe!