Creamy Zucchini Soup

Creamy Zucchini Soup
Yields 4
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  1. 3-4 large zucchini's, cut into 1-2 inch pieces
  2. 2 potatoes, peeled and cubed
  3. 1 carrot, peeled and chopped
  4. 1 rib of celery, chopped
  5. 1 onion, chopped
  6. 1-2 garlic cloves, chopped
  7. 3 tablespoons olive oil
  8. 2 teaspoons fresh thyme, chopped
  9. 4 cups chicken or veggie stock
  10. sea salt + black pepper
  11. 1/2 cup cream or milk (optional)
  12. 1/3 cup parmesan cheese
  1. Heat oil in a large soup pot, sautée carrots, celery, onion and garlic about 3-4 minutes. Add potatoes, stock and fresh thyme. Simmer 10 minutes, add zucchini and continue to simmer an additional 5-6 minutes or until all veggies are fork tender.
  2. Using a hand blender, puree until smooth. Season with s+p and add cream or milk if desired.
  3. Garnish with parmesan, toasted nuts/seed and/or sautéed pieces of zucchini.
  1. Enjoy!
The Mad Table