Zucchini & parmesan soup

When I put up the Monday meal ideas for soup someone on Instagram said to me that I must try Zucchini & parmesan soup. I’d never even heard of this combo before but it got me thinking. Then obsessing about it which meant one thing: I HAD TO MAKE IT. Added bonus it’s bloody freezing and there’s only one thing for this kind of weather: soup!

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This recipe is adapted from a Good Taste version I found online. It’s rich and creamy because of all that parmesan and sour cream…it kind of reminded me of the insides of a pastizzi. Of course every other member of my family turned their noses up at it, so I have heaps of leftovers in the fridge.

Zucchini & Parmesan Soup

1 red onion
2 garlic cloves, crushed
Handful of fresh thyme leaves
1 cup continental parsley chopped
1 litre chicken stock
3 potatoes (peeled and roughly chopped)
4 zucchinis ends trimmed and roughly chopped
1/2 cup parmesan
1/4 cup sour cream

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1. Finely dice the onion, crush the garlic and strip the thyme leaves from the woody stalks and fry off until soft with a good glut of extra virgin olive oil

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2. Peel the potatoes and trim the zucchinis and roughly chop both

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3. Add the potatoes into the onion mix then the stock and bring to the boil for 10 mins or so until the potato is tender

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4. Finely chop the parsley and get the sour cream and parmesan measured up ready to go

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5. Once the potato is tender add in the zucchini and cook for a few minutes until tender then take off the heat

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6. Add the sour cream, parmesan and fresh parsley to the soup off the heat and stir through

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7. Either transfer in batches to your food processor to blend or use a stick blender (like I did) until smooth

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8. Serve with extra parmesan, a drizzle of good olive oil and some salt & pepper (crusty bread or toast with lashings of butter of course)

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Just delicious! I’m so glad that whoever suggested this to me did so, it’s going to be a new favourite for me and a great way to use up zucchinis that always seem to be in the bottom of my veggie crisper!

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Zucchini & Parmesan Soup

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegetarian
Meal type Soup
Misc Child Friendly, Freezable, Serve Hot
Website Good Taste

Ingredients

  • 1 onion (red or brown finely diced)
  • 2 garlic cloves (crushed)
  • handful fresh thyme leaves (stripped from stalk)
  • 1 cup continental parsley (finely chopped)
  • 1l chicken stock ((use vegetarian for vego))
  • 3 potatoes (peeled & roughly chopped)
  • 4 zucchinis (trimmed and roughly chopped)
  • 1/2 cup parmesan
  • 1/4 cup sour cream

Directions

Step 1
Finely dice the onion, crush the garlic and strip the thyme leaves from the woody stalks and fry off until soft with a good glut of extra virgin olive oil
Step 2
Peel the potatoes and trim the zucchinis and roughly chop both
Step 3
Add the potatoes into the onion mix then the stock and bring to the boil for 10 mins or so until the potato is tender
Step 4
Finely chop the parsley and get the sour cream and parmesan measured up ready to go
Step 5
Once the potato is tender add in the zucchini and cook for a few minutes until tender then take off the heat
Step 6
Add the sour cream, parmesan and fresh parsley to the soup off the heat and stir through
Step 7
Either transfer in batches to your food processor to blend or use a stick blender (like I did) until smooth
Step 8
Serve with extra parmesan, a drizzle of good olive oil and some salt & pepper (crusty bread or toast with lashings of butter of course)

What’s your favourite soup?
How do you keep warm in this chilly winter weather?

Comments

  1. Yummo, I know everyone would hate this at my house too, but it would mean more for me!

  2. Mmm now that’s my kind of soup! x

  3. I’ve made this in years gone by too and thought it was delish – everyone else looked dubious. What’s up with this thing where the head cook tries something different and the rest of the family can’t cope?

  4. Yum, never thought of this combination, I usually make cauliflower and broccoli cheese soup, but always have lots of zucchini from the garden so will try this in the autumn.

    Where do you find the time to cook, photograph so well, have a new born and the rest of the family and blog?

    • I was cooking this anyway so pulled the camera out and took a few snaps..cooking posts are my favourite to do. And once I know they are done they become part of my virtual cook book that I can look back on…I use my blog for recipes ALL the time.

      • I’ve been trying to add more cooking posts too but usually forget to get the pic turn around and my husband is already tucking in! I’ll try harder thanks

  5. Christ almighty doesn’t it shit you to tears when you cook something & then nobody eats it? I’m right off cooking dinner for that exact reason lately. All they want is bloody sausages & mash- yuck!!
    I’d come eat soup with you x

  6. Hi Beth! LOVE the look and sound of this soup! We might try paleo-fy it! Hehe! <3 e + c

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