ZUCCHINI****Zucchini & Parmesan Soup

By Unblond1

05/02/18 - VVG for both. I served it with croutons and a swirl of yogurt but something a bit more interesting would be nice.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon chopped fresh thyme leaves
• 5 cups chicken stock
• 440 g potatoes cut into pieces
• 700 g zucchini ends trimmed, thickly sliced
• 1 cup chopped fresh parsley
• 125 grams mixed baby lettuce
• 40 g shredded parmesan
• 100 g mascarpone
• small pinch of white pepper
• sea salt as needed
• Shredded parmesan, extra, to serve
• Crusty bread or croutons to serve

Details

Servings 6

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, for 5 - 8 minute or until the onion softens.

Increase heat to high. Add the stock and potato, white pepper and a good pinch of sea salt and bring to the boil. Cook, uncovered, stirring occasionally, for 10 minutes or until the potato is tender.

Add the zucchini and parsley and cook for 10 minutes or until the zucchini is soft. Add the lettuce and cook for 3 - 4 minutes longer. Remove from heat and stir in the cheeses and set aside to cool.

Pour half the zucchini mixture into the blender and process until very smooth. Repeat with remaining zucchini mixture. Divide into three portions, freezing two.

Serve with extra parmesan and crusty bread or croutons.

Calories 216.9
Total Fat 11.3 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.3 g
Cholesterol 22.2 mg
Sodium 575.1 mg
Potassium 985.8 mg
Total Carbohydrate 21.9 g
Dietary Fiber 4.2 g
Sugars 4.1 g
Protein 8.2 g