Zucchini Parmesan Soup

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

The ingredient of Zucchini Parmesan Soup

• 2 tablespoons olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 tablespoon chopped fresh thyme leaves
• 1 25l 5 cups massel chicken style liquid stock
• 3 about 440g desiree potatoes peeled cut into 1 5cm pieces
• 4 large about 700g zucchini ends trimmed thickly sliced
• 1 cup chopped fresh continental parsley
• 40g 1 2 cup shredded parmesan
• 65g 1 4 cup sour cream
• shredded parmesan extra to serve
• crusty bread to serve

The Instruction of zucchini parmesan soup

• 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
• 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
• 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
• 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: n a
cholesterolContent: 10 grams protein
sodiumContent: 27 milligrams cholesterol

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