Zucchini, Potato and Parmesan Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Zucchini, Potato and Parmesan Soup calories by ingredient
Submitted by:

Number of Servings: 8


    1 T olive oil
    1 onion, finely chopped
    3 celery ribs, finely chopped
    3 cl garlic, minced
    6 med zucchini, scrubbed but unpeeled, cut into cubes
    1 Yukon Gold potato, peeled and cut into cubes
    4 c. veg stock
    6 sprig fresh thyme
    1 c soymilk
    3 T grated parmesan cheese + 1T grated parmesan cheese
    salt and pepper to taste
    chopped fresh thyme
    1 T dried thyme
    parmesan 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.

Rate This Recipe