zucchini soup
Delectable Zucchini Soup combines onions, carrots, celery, potatoes, garlic, zucchini, and fresh thyme in perfectly seasoned vegetable broth. This easy soup is ready in about thirty minutes making it easily doable on those busy weeknights when time is precious. It is chock full of nutrition making it a wise family friendly choice. Sometimes we simply enjoy this soup by itself for a light late summer meal. For a heartier meal I love to serve this tasty soup with Beer Bread with Cheddar and Arnold Palmer Drinks.
yield
6 bowls
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For zucchini soup
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2 Tbspolive oil
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1 mdonion chopped
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2carrots peeled and chopped
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2ribs celery chopped
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2gold potatoes diced
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2 clovegarlic minced
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1/4 tspcelery salt
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1/8 tspcayenne pepper
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2 cvegetable broth
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2 cchicken broth
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2bay leaves
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2zucchini chopped
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1 Tbspfresh thyme leaves
How To Make zucchini soup
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1Heat oil over medium heat in a Dutch oven or heavy stockpot. Add the onions, carrots, and celery; cooking until the onions and celery are tender.
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2Add the potatoes, garlic, celery salt, and cayenne pepper cooking for 1 minute while stirring constantly. Add the broth and bay leaves.
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3Bring to a simmer and cook for 10 minutes or until the potatoes are almost tender. Then add the zucchini and cook 8-10 minutes or until it is tender.
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4Remove the bay leaves and stir in the fresh thyme. For best results serve promptly.
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Categories & Tags for Zucchini Soup:
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