Zucchini, Potato and Parmesan Soup

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 ½” cubes
1 Yukon Gold potato, peeled and cut into ½” 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.