Cold winter weather means it’s time for soup, and this healthy vegetarian zucchini soup recipe is one to add to your winter dinner or lunch roster. It’s incredibly simple to make, creamy, and packed with flavour even though there’s less than 7 core ingredients. Check out the full Healthy Vegetarian Zucchini Soup Recipe here.
Ingredients
4 medium sized zucchini chopped
1 tsp Olive Oil
1 leek chopped
1 brown onion diced
2 cloves garlic
2 potatoes chopped
1 tsp dry thyme leaves
Directions
Heat oil in a large saucepan over medium heat. Add the leek, onion, garlic and thyme and cook, stirring, for 1 minute or until the onion and leek softens slightly.
Increase heat to high. Add the zucchini, potato, stock and bring to the boil. Cook, stirring occasionally, for 10 minutes or until the potato is tender. Remove from heat and cool for 5 minutes.
Blend together in a food processor or blender until smooth. Return soup to the heat to warm through.
Season with salt and pepper. Serve with cream or parmesan cheese (or both!) and with crusty bread.
This can be frozen in portions depending on what size meal you would like. For adults I would store it in a Sinchies 500ml reusable pouches
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