Zucchini & parmesan soup
Creamy zucchini and parmesan soup with tender potatoes and fresh parsley—perfect for a cozy winter dinner. [312 calories, 21g fat]
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Serving bowl
Ingredients
- 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
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