Recipe: Parmesan, Zucchini, and Potato Soup
I love soup. Love it. And when a soup has a name like Parmesan, Zucchini, and Potato Soup I love it even more. This is a perfect end of summer/beginning of fall soup. Comforting, light, and an easy way to deal with an abundance of zucchini. The potatoes give this soup a nice fullness. And the broth? Let’s just say I usually end up drinking it from my bowl like a cup. So good.
Like most soups, feel free to play with the ingredients. I always like to make soups toward the end of my grocery shopping week and use up any left over veggies. Have fun. Be creative. Enjoy.
- 2 tablespoon coconut oil (where to buy
- 1 medium onion , finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic , minced
- 2-3 medium zucchini , scrubbed but unpeeled, cut into 1/2-inch cubes (about 1 cup)
- 1 medium russet potato, peeled and cut into 1/2-inch cubes (about 1 cup)
- 3 cups chicken broth
- 1 sprig of fresh thyme
- 1/2 cup milk
- 1/2 cup sour cream
- 3 tablespoons freshly grated Parmesan cheese, plus additional for serving
- Salt and freshly ground black pepper
- Chopped fresh thyme , for garnish
- Heat the oil in a large pot over medium heat. Add the onion, carrot and garlic. Cook, stirring often, until the onions are translucent, about 5 minutes.
- Stir in the zucchini and potato. Add enough broth to barely cover the vegetables. Add the thyme and bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until potatoes are tender, about 15 minutes.
- Stir in the milk, sour cream, and cheese. Heat until hot, but do not boil. Season to taste with salt and pepper.
- Ladle into soup bowls, and sprinkle each serving with thyme. Serve hot.
What’s your favorite soup?
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