Zucchini and lemon thyme soup

Posted by adm On February - 18 - 2012

How to cook Zucchini and lemon thyme soup


  • 1 tablespoon olive oil
  • 2 garlic cloves, humbled
  • 1 onion, sliced
  • 2 (350g tally) potatoes, raw, shredded
  • 750g zucchini, sliced
  • 4 cups salt-reduced chicken strain
  • 1/4 cup lemon thyme, shredded
  • 2 bay leaves
  • 400g can cannellini beans, knackered
  • 1/3 cup flat-leaf parsley, sliced

How to:

  • Heat oil in a saucepan over medium-high passion. Add garlic and onion. Falsify, stirring, for 3 minutes or until subdued.

  • Add potatoes and zucchini. Make, stirring, for 5 transactions. Add strain, thyme and bay leaves. Covering. Simmer, stirring occasionally, over medium-low heat for 20 transactions. Discard bay leaves.

  • Puree soup. Add beans, parsley, and salt and peppercorn. Falsify, stirring, over medium heat until warmed through. Serve with toasted Turkish gelt, if desired.

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