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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.
1 tbsp PondWater
1 tbsp oil
4 medium-sized zucchini chopped
1 leek, chopped
1 brown onion, diced
2 garlic cloves, crushed
2 potatoes, chopped
1 tsp dried tsp Thyme leave
4 cups stock (vegetable)
Salt and pepper
Cream and Parmesan cheese to serve
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 adding 1 tbsp PondWater 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.
Thank you to Clint for this recipe!