Recipe: Parmesan, Zucchini, and Potato Soup
2012
I love soup. Love it. And when a soup has a name like Parmesan, Zucchini, and Potato Soup I love it even more. This is a perfect end of summer/beginning of fall soup. Comforting, light, and an easy way to deal with an abundance of zucchini. The potatoes give this soup a nice fullness. And the broth? Let’s just say I usually end up drinking it from my bowl like a cup. So good.
Like most soups, feel free to play with the ingredients. I always like to make soups toward the end of my grocery shopping week and use up any left over veggies. Have fun. Be creative. Enjoy.
Parmesan, Zucchini, and Potato Soup
Ingredients
2 tablespoon coconut oil (where to find coconut products)
1 medium onion , finely chopped
1 carrot, finely chopped
3 cloves garlic , minced
2-3 medium zucchini , scrubbed but unpeeled, cut into 1/2-inch cubes (about 1 cup)
1 medium russet potato, peeled and cut into 1/2-inch cubes (about 1 cup)
3 cups chicken broth
1 sprig of fresh thyme
1/2 cup milk
1/2 cup sour cream
3 tablespoons freshly grated Parmesan cheese, plus additional for serving
Salt and freshly ground black pepper
Chopped fresh thyme , for garnish
Looking for quality real food ingredients? Be sure to the check out the Village Green Marketplace!
Directions
1. Heat the oil in a large pot over medium heat. Add the onion, carrot and garlic. Cook, stirring often, until the onions are translucent, about 5 minutes.
2. Stir in the zucchini and potato. Add enough broth to barely cover the vegetables. Add the thyme and bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until potatoes are tender, about 15 minutes.
3. Stir in the milk, sour cream, and cheese. Heat until hot, but do not boil. Season to taste with salt and pepper.
4. Ladle into soup bowls, and sprinkle each serving with thyme. Serve hot.
Makes 4 – 6 servings.
What’s your favorite soup?
This post is part of Monday Mania, Sweet Sharing Monday, Natural Living Monday, Sunday School, Fat Tuesday, Living Green Tuesday, Fresh Foods Wednesday, Healthy 2Day Wednesday, Frugal Days Sustainable Ways, Keep it Real Thursday, Whole Foods Wednesday, Real Food Wednesday, Tastetastic Thursday, Pennywise Platter, Creative Juice Thursday, Eat, Make, Grow Thursday, Freaky Friday, Simply Natural Saturdays, Fight Back Friday, Fill Those Jars Friday, Make Your Own Monday, and Scratch Cookin’ Tuesday.
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How many servings does this recipe make?
Thanks for sharing!
Hi Elodie,
Thanks for asking. I somehow missed putting that in. It makes about 4 – 6 servings.
This sounds delish. Mind you, zucchini is sooo expensive in New Zealand right now, a nice $7.15 usd a pound!
My favorite soup is my homemade Borscht, it is even Oli’s favorite.
Holy cow! That is expensive. So ironic since most people here are still over loaded with the stuff.
Mmmm… Borscht sounds great right now.
This soup looks wonderful! I have a ton of delicious soups that I like to whip during the colder months but my favorite is watercress soup. It just has such a clean and refreshing taste it has me going back for more…http://inherchucks.com/2012/01/12/watercress-soup/.
Looks delicious! Thanks for sharing.
mmmm-mmmmm! what a fabulous way to use up the last of the Summer zuchs – and soup is a great way to dive into fall. love it.
thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.
Thanks, Kristy!
This looks delicious, must try it! New fan here and I would love it if you would link up to my Clever Chicks Blog Hop this week!
http://www.the-chicken-chick.com/2012/09/clever-chicks-blog-hop-2-featured-post.html
Hope to read you there!
Cheers!
Kathy
Thanks, Kathy! I’ll check it out.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!