Zucchini, Potato and Parmesan Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T olive oil1 onion, finely chopped3 celery ribs, finely chopped3 cl garlic, minced6 med zucchini, scrubbed but unpeeled, cut into ½” cubes1 Yukon Gold potato, peeled and cut into ½” cubes4 c. veg stock6 sprig fresh thyme1 c soymilk3 T grated parmesan cheese + 1T grated parmesan cheesesalt and pepper to tastechopped fresh thyme1 T dried thymeparmesan rind (optional)
Heat oil in large pot over med heat. Add the onion, celery and garlic, and cover. Cook, stirring often, until onion are translucent, about 5 min. Stir in zucchini and potato. Add enough broth to barely cover vegetables. Add the fresh thyme and bring to boil over high heat. Reduce heat to low. Simmer partially covered, until potato is tender, about 15 min. Add parmesan rind, if using. Add 1 T. dried thyme. Stir in soymilk and cheese. Heat until very hot, but do not boil. Season with salt and pepper. Remove rind, if used. Ladle into soup bowls and sprinkle with thyme. Top with more parmesan (1 tsp).
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHVEG1.
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IRISHVEG1.
Nutritional Info Amount Per Serving
- Calories: 119.1
- Total Fat: 3.4 g
- Cholesterol: 2.0 mg
- Sodium: 560.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.0 g
- Protein: 4.2 g
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